MONTEREY CHICKEN SPAGHETTI

Name: MONTEREY CHICKEN SPAGHETTI
Prep time: 15 min
Cook time: 30 min
Yield: 8 people
Ingredients: 1 pound Spaghetti; 1 tablespoon olive oil; 1 pound boneless; 1 onion; 2 cloves garlic; 1 10.75 ounce can condensed cream of chicken soup; 1 cup chicken broth; ½ cup sour cream; 1 cup shredded Monterey jack cheese; ½ cup shredded cheddar cheese; ¼ cup chopped fresh parsley; salt and pepper to taste

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Prep Time
15 mins
Cook Time
15 mins
Servings
8 people
Calories
450 kcal
Course
Main Course
Cuisine
American

MONTEREY CHICKEN SPAGHETTI

Iris Warren

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Monterey Chicken Spaghetti is a creamy, cheesy, and flavorful pasta dish that combines the deliciousness of Monterey Jack cheese with tender chicken and a light, savory sauce.

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Ingredients

Servings

1 pound Spaghetti
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 onion chopped
2 cloves garlic minced
1 10.75 ounce can condensed cream of chicken soup
1 cup chicken broth
½ cup sour cream
1 cup shredded Monterey jack cheese plus more for topping
½ cup shredded cheddar cheese optional, for added flavor
¼ cup chopped fresh parsley
salt and pepper to taste

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Instructions

Cook spaghetti: Cook the spaghetti according to package directions until al dente. Drain and set aside.
Cook chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
Sauté onion and garlic: Add the chopped onion to the skillet and cook for 5-7 minutes, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.
Make sauce: Stir in the condensed cream of chicken soup, chicken broth, and sour cream. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
Add cheese and chicken: Stir in the Monterey Jack cheese and cheddar cheese (if using) until melted and smooth. Return the cooked chicken to the skillet.
Combine pasta and sauce: Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.
Garnish and serve: Stir in the chopped parsley. Serve the Monterey Chicken Spaghetti hot, topped with extra shredded Monterey Jack cheese, if desired.

Notes

Variations:
Chicken: You can also use cooked rotisserie chicken or leftover chicken in this recipe. Just add it to the sauce in the last few minutes of cooking.
Cheese: Monterey Jack cheese is the star of this dish, but you can add other cheeses that melt well, such as mozzarella or provolone.
Sauce Consistency: If the sauce is too thick, add a little milk or chicken broth to thin it out.
Spicy Monterey Chicken Spaghetti: Add a pinch of red pepper flakes or some chopped jalapeños to the sauce for a little heat.
Mushroom Monterey Chicken Spaghetti: Add sliced mushrooms to the skillet along with the onion.
Sun-dried Tomato Monterey Chicken Spaghetti: Add sun-dried tomatoes to the sauce for a flavorful twist.
Spinach and Artichoke Monterey Chicken Spaghetti: Add spinach and artichoke hearts to the sauce.
Baked Monterey Chicken Spaghetti: Transfer the pasta and sauce to a baking dish, top with extra cheese, and bake until bubbly and golden brown.