Monterey Chicken Spaghetti — a warm, cheesy hug in a bowl. Imagine the golden, bubbling cheese stretching as you lift a forkful, the steam rising with the savory scent of roasted chicken and sautéed peppers, the pasta tender yet slightly springy. A creamy sauce clings to each strand, speckled with sweet onion and earthy mushrooms, and a final sprinkle of fresh parsley brightens every bite. This is comfort food at its most satisfying: familiar, nourishing, and easy enough to become a weeknight staple.
Whether you’re feeding a hungry family after a busy day, bringing a crowd-pleaser to a potluck, or craving a cozy dish for a cool evening, this recipe hits the sweet spot. It’s hearty without being fussy, adaptable for busy schedules, and versatile enough to dress up for company or keep simple for a solo dinner. Let’s dive in.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 20–30 minutes (plus 20–25 minutes if you choose to bake)
- Total Time: 35–60 minutes (depending on whether you bake)
- Servings: 6
- Difficulty Level: Easy — great for weeknights and beginner cooks
Nutrition Highlights
Estimated nutrition per serving (based on 6 servings). Values are approximate and were calculated using USDA FoodData Central items and cross-checked with general guidance from Mayo Clinic nutritional recommendations.
- Calories: ~510 kcal
- Protein: ~27 g
- Carbohydrates: ~35 g
- Fat: ~24 g
- Saturated Fat: ~11 g
- Fiber: ~2–3 g
- Sodium: ~700–1000 mg (can vary significantly with brand choices for soup and cheese)
Notes on estimation: these figures are approximations based on ingredient averages (cooked chicken breast, dry spaghetti, full-fat sour cream and cheeses, canned condensed soup). Sodium and exact calorie counts will vary by specific brands (especially the condensed soup and cheeses). For precise tracking, plug your exact brands and portion sizes into a nutrition calculator or app. (Sources used for nutrient values: USDA FoodData Central and Mayo Clinic guidance on balanced meals.)
Why You’ll Love It
There are few dishes that combine nostalgia, speed, and versatility as well as Monterey Chicken Spaghetti. The creamy, cheesy sauce comforts like a casserole from childhood; shredded chicken and pasta make it familiar and approachable; and the dish’s mild tang (from sour cream and cheese) keeps it interesting. It’s a social recipe — easy to scale for gatherings — yet warm and soothing for quiet family dinners. If you want something quick, filling, and universally loved, this recipe delivers both emotionally and practically.
How to Make Monterey Chicken Spaghetti
Ingredients
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz (227 g) spaghetti (or any pasta of your choice)
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded (reserve 1/2 cup for topping)
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk (or chicken broth for a lighter version)
- Fresh parsley, chopped (optional, for garnish)
Optional ingredients and substitutions
- Use Greek yogurt (full fat) instead of sour cream for a tangier profile and higher protein.
- Substitute cream of chicken with cream of mushroom or a homemade white sauce for lower sodium.
- Use rotisserie or leftover chicken to save time.
- For a lighter version, swap half-and-half or milk for some of the sour cream and use reduced-fat cheese.
- Gluten-free pasta works one-for-one to make this gluten-free.
- Add 1 tsp chili powder or diced jalapeño for heat.
Step-by-step Directions
- Cook the Pasta
- Boil the spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add onion, bell pepper, and mushrooms. Sauté for 5–7 minutes until soft and slightly browned.
- Make the Creamy Sauce
- Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk.
- Cook for 2–3 minutes until smooth and heated through. Season lightly with salt and pepper.
- Add Chicken and Cheese
- Mix in cooked chicken and 1/2 cup of Monterey Jack cheese.
- Cook for another 2–3 minutes until cheese melts and chicken is warmed.
- Combine with Pasta
- Toss the cooked pasta into the skillet with the sauce. Mix well to coat evenly.
- Optional Baking Step
- Preheat oven to 350°F (175°C).
- Transfer pasta mixture to a greased 9×13-inch baking dish.
- Top with remaining Monterey Jack and cheddar cheese.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Serve
- Garnish with fresh parsley and serve warm.
Practical tips
- Avoid overcooking the pasta: slightly undercook if you plan to bake, as it will absorb more sauce and finish cooking in the oven.
- If the sauce is too thick, stir in a splash more milk or chicken broth to loosen it.
- Taste and adjust salt at the end; canned soups and cheeses can add more sodium than expected.
- For evenly shredded chicken, use two forks to pull apart warm cooked breasts or pulse briefly in a food processor.
Best Pairings
- Light sides: A crisp green salad with lemon vinaigrette or steamed green beans helps cut through the richness.
- Hearty sides: Garlic bread or warm dinner rolls for dipping into the creamy sauce.
- Beverages: A chilled glass of Sauvignon Blanc or a light lager pairs nicely; for non-alcoholic options, iced tea or sparkling water with lemon complements the richness.
- For brunch-style serving: Offer the dish alongside sliced fruit and a simple arugula salad.
Shelf Life & Storage
- Room temperature: Do not leave perishable Monterey Chicken Spaghetti at room temperature for more than 2 hours (1 hour in hot environments) due to food safety concerns.
- Refrigeration: Store in an airtight container in the refrigerator for 3–4 days.
- Freezer: Freeze portions in airtight, freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or broth to restore creaminess, or microwave in 30–60 second intervals, stirring in between.
Insider Secrets
- Cheese blend balance: Monterey Jack melts smoothly for creaminess while cheddar adds sharpness; adjusting the ratio tailors the flavor to your taste.
- Texture control: For a silkier sauce, whisk the sour cream with milk before adding to the skillet to prevent curdling from hot pan temperatures.
- Add a crunchy topping: If you bake, sprinkle panko mixed with a little melted butter and parmesan on top for a satisfying crunch.
- Low-sodium hack: Rinse canned condensed soup under a small stream of water and use low-sodium chicken broth to dilute; then boost flavor with fresh herbs and garlic.
- Make it ahead: Assemble everything and refrigerate (do not bake) for up to 24 hours. Bake before serving to get the bubbly top.
Recipe Variations
- Vegetarian Monterey “Chickpea” Spaghetti: Replace chicken with two cups of roasted chickpeas or sautéed tofu; use cream of mushroom soup and vegetable broth.
- Keto-friendly: Swap spaghetti for spiralized zucchini or shirataki noodles, use full-fat sour cream and higher-cheese ratio, and omit any starchy thickeners.
- Mexican-inspired: Add a can of diced green chiles, cumin, and taco seasoning; top with pepper jack cheese, cilantro, and a squeeze of lime.
- Lighter version: Use low-fat sour cream or plain Greek yogurt, reduced-fat cheese, and whole-wheat pasta or a smaller pasta portion alongside extra vegetables to increase fiber.
Frequently Asked Questions
Q: Can I use leftover rotisserie chicken?
A: Absolutely — rotisserie chicken is a great time-saver and adds flavor. Shred it and stir in according to the instructions.
Q: My sauce curdled when it got too hot. How can I prevent that?
A: Remove the pan from high heat before stirring in sour cream; tempering (mixing sour cream with a little warm milk first) helps maintain a smooth sauce.
Q: Is this dish freezable after baking?
A: Yes — you can freeze baked or unbaked portions. For best texture, freeze before topping with the final fresh cheese (add that after thawing and before baking/reheating).
Q: How can I reduce the sodium?
A: Use low-sodium or homemade cream soup, low-sodium broth, and reduced-sodium cheeses. Add herbs and aromatics to boost flavor without salt.
Q: Can I make this gluten-free?
A: Yes. Substitute gluten-free spaghetti and confirm that your condensed soup and other packaged ingredients are labeled gluten-free.
Conclusion
Give this Monterey Chicken Spaghetti a try the next time you want something comforting, quick, and crowd-pleasing. If you’d like to compare versions or see other bloggers’ takes for inspiration, check out the original recipe notes and variations at Plain Chicken’s Monterey Chicken Spaghetti and a flavorful alternative at New South Charm’s Monterey Chicken Spaghetti. Share your tweaks and photos — I’d love to see how you make this recipe your own.
Print
Monterey Chicken Spaghetti
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A warm, cheesy hug in a bowl featuring shredded chicken, spaghetti, and a creamy sauce with sautéed vegetables.
Ingredients
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz (227 g) spaghetti (or any pasta of your choice)
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded (reserve 1/2 cup for topping)
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk (or chicken broth for a lighter version)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Boil the spaghetti according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and mushrooms. Sauté for 5–7 minutes until soft and slightly browned.
- Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2–3 minutes until smooth and heated through. Season lightly with salt and pepper.
- Mix in cooked chicken and 1/2 cup of Monterey Jack cheese. Cook for another 2–3 minutes until cheese melts and chicken is warmed.
- Toss the cooked pasta into the skillet with the sauce. Mix well to coat evenly.
- Preheat oven to 350°F (175°C). Transfer pasta mixture to a greased 9×13-inch baking dish. Top with remaining Monterey Jack and cheddar cheese. Bake for 20–25 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
For a lighter version, swap half-and-half or milk for some of the sour cream and use reduced-fat cheese. Can make gluten-free by using gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 4g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg
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