This Monterey Chicken Spaghetti is creamy, cheesy, and full of flavor, a cozy weeknight dinner that feels special enough for guests. Tender chicken, gooey Monterey Jack and cheddar, and crispy onions come together with fresh spinach for a comforting pasta dish. After testing this a few times, we finally nailed it! It is a delicious dish that will not disappoint. I also have a Creamy Chicken Pasta Recipe, made with rotisserie chicken, that you might want to try.
Ingredients & Substitutions
- Pasta: Cook the pasta (I used spaghetti) al dente, according to package instructions. You could also use any pasta you have on hand, or make homemade shaped pasta!
- Chicken: Boneless, skinless chicken breasts work wonderfully here. If you prefer, you can use rotisserie chicken for a shortcut, or cut the breasts into bite-sized pieces for faster cooking.
- Seasonings: Smoked paprika, garlic powder, salt, and black pepper give the chicken a subtle smoky flavor with a gentle kick. You can adjust the paprika or add a pinch of cayenne if you like it spicier.
- Olive Oil & Garlic: Two tablespoons of olive oil keep the chicken juicy and the sauce flavorful, while the garlic adds aromatic depth. You can use avocado or vegetable oil in a pinch.
- Crushed Red Pepper Flakes (optional): Just a touch for a little heat, but leave them out if you prefer mild flavors.
- Chicken Broth: Adds liquid for a creamy sauce base and helps scrape up all those flavorful browned bits from the skillet. You can also use low-sodium chicken broth to control saltiness.
- Sour Cream: Sour cream (I recommend full-fat sour cream) creates a rich, tangy creaminess. Greek yogurt can be substituted if you want a lighter, tangier option.
- Cream of Chicken Soup: Gives the sauce its smooth, comforting body. Condensed cream of mushroom or celery soup works if you want a slightly different flavor.
- Cheese: Monterey Jack provides melty, gooey goodness, while sharp cheddar adds punch. Feel free to swap with smoked Gouda, fontina, or even Colby for a new twist.
- Spinach: Adds color and freshness to the dish. Baby kale or arugula can work if that’s what you have on hand.
- Crispy Onions: The golden, crunchy topping makes this dish irresistible. Use store-bought French’s, homemade fried onions (from my Crispy Onion Scalloped Potatoes), or skip if you prefer (though I highly recommend them for texture).
FAQs
Can I make this ahead of time?
Yes! Cook the chicken and pasta, then assemble the sauce. Refrigerate everything separately for up to a day. Combine and broil just before serving.
Can I use rotisserie chicken?
Absolutely! Shred a rotisserie chicken and skip the stovetop cooking step for a shortcut.
Can I make it spicier?
Add extra crushed red pepper flakes or a dash of cayenne to the sauce for more heat.
What if I don’t have crispy onions?
You can make your own from my French Onion Funeral Potatoes. Or, simply skip them; the dish is still delicious!
Serving Ideas
- Serve with a crisp side salad and a simple vinaigrette.
- Pair with garlic breadsticks or butter swim biscuits for extra comfort.
- Add a side of roasted asparagus for a balanced meal.
How to Store Monterey Chicken Spaghetti
Room Temperature: Serve immediately; best fresh.
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through.
Freezer: Assemble without crispy onions and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake at 350°F until heated through. Add crispy onions just before serving.
Monterey Chicken Spaghetti
Ingredients
Pasta
- 12 ounces spaghetti
Chicken
- 3 boneless skinless chicken breasts, about 1 ½ pounds total
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil, divided
Sauce
- 1 teaspoon garlic, minced
- ½ teaspoon crushed red pepper flakes, optional
- 1 cup (252 g) chicken broth
- 1 cup (230 g) sour cream
- 2 cans (10.5 ounces each) cream of chicken soup
- 3 cups (339 g) Monterey Jack cheese, shredded, divided
- 1 cup (113 g) sharp cheddar cheese, shredded
- 1 container (5 ounces) fresh baby spinach
- 1 cup crispy fried onions, like French’s or homemade
- salt, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package directions. Drain and set aside.
- Season both sides of the chicken with smoked paprika, garlic powder, salt, and pepper.
- To a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot and shimmering, add the chicken and cook for about 3 to 4 minutes per side, until golden and fully cooked through to an internal temperature of 165°F. (Cooking times may vary, depending on the size of the chicken breasts.) Transfer to a plate and cover to keep warm.
- Reduce heat to medium. Add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and crushed red pepper flakes, and cook for 30 seconds.
- Slowly pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the pan.
- Stir in the sour cream and cream of chicken soup. Whisk until the mixture is completely smooth and combined. Bring to a gentle simmer, stirring occasionally.
- Stir in 2 cups of the Monterey Jack cheese and all of the sharp cheddar cheese. Continue stirring until the cheese is melted and the sauce is smooth.
- Add the spinach and stir until wilted, about 1 to 2 minutes.
- Add the cooked spaghetti and toss well to coat, making sure the noodles are evenly distributed and fully coated in the sauce.
- Place the cooked chicken breasts on top of the spaghetti. Sprinkle with the remaining Monterey Jack cheese.
- Top with crispy onions. Broil on low for 2 minutes, or until the cheese is melted and bubbly and the onions are crispy.
- Let rest for 5 minutes before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is creamy, cheesy, and the chicken is tender and flavorful! I loved it with just a pinch of salt. Amazing!
Elizabeth
I could eat both the spaghetti and the chicken separately, they are so good, and together, incredible!
Stephanie
This is great! And, I love the crispy onions on top for the perfect crunch.
Bella
I kept eating this. I loved every bite.
