Monterey Chicken Spaghetti is a delightful and incredibly easy weeknight dinner that brings together tender chicken, a savory cream sauce, and al dente spaghetti for a satisfying meal. This recipe is perfect for busy families looking for a flavorful and budget-friendly option without sacrificing taste.
Key Ingredients for Monterey Chicken Spaghetti:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 ounces spaghetti, cooked according to package directions
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup (or cream of chicken soup for a slight variation)
- 1/2 cup milk
- 1/4 cup sour cream or plain Greek yogurt
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup shredded Monterey Jack cheese (or a cheddar-Monterey Jack blend)
- Optional toppings: chopped fresh parsley, extra shredded cheese, red pepper flakes
How to Make Monterey Chicken Spaghetti:
Get ready for a one-pan wonder that’s surprisingly simple to whip up, making it ideal for any night of the week. In under an hour, you’ll have a rich, creamy, and utterly delicious pasta dish that’s packed with tender chicken and flavor. With just a few pantry staples, this Monterey Chicken Spaghetti recipe promises a satisfying meal that everyone will adore.
Step-by-Step Instructions:
Cook the Spaghetti: In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Once cooked, drain the spaghetti and set aside. You can rinse it with a little cold water to prevent it from sticking if you’re not assembling the dish immediately.
Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Cook the Chicken: Add the bite-sized chicken pieces to the skillet with the onions and garlic. Season the chicken with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through. This should take about 6-8 minutes, depending on the size of your pieces.
Create the Creamy Sauce: Pour the condensed cream of mushroom soup (or cream of chicken soup) into the skillet with the chicken and onions. Add the milk and stir everything together until well combined. Bring the mixture to a gentle simmer.
Add Flavor and Richness: Stir in the sour cream (or Greek yogurt) until the sauce is smooth and creamy. Add the Italian seasoning, salt, and pepper. Taste and adjust seasonings as needed. Remember, the soup already contains salt, so taste before adding too much.
Melt the Cheese: Reduce the heat to low. Gradually add the shredded Monterey Jack cheese to the sauce, stirring constantly until it’s completely melted and the sauce is smooth and luscious.
Combine and Serve: Add the cooked and drained spaghetti directly into the skillet with the creamy chicken sauce. Gently toss everything together to ensure the spaghetti is evenly coated with the sauce.
Garnish and Enjoy: Serve the Monterey Chicken Spaghetti immediately. Garnish with fresh chopped parsley, extra shredded cheese, or a pinch of red pepper flakes for a touch of heat.
Why You’ll Love This Monterey Chicken Spaghetti:
You’ll adore this Monterey Chicken Spaghetti for its incredibly comforting and creamy texture, reminiscent of a classic chicken Alfredo but with its own unique cheesy charm. It’s a fantastic way to enjoy a deeply satisfying meal without spending a fortune, making it a budget-friendly hero for family dinners. The blend of savory chicken, tender pasta, and melty Monterey Jack cheese, often enhanced with a touch of onion and garlic, creates a flavor profile that’s both familiar and exciting, especially when topped with fresh herbs for that extra pop.
This dish is perfect for those nights when you crave something hearty and delicious but are short on time or inspiration. Compared to a more involved chicken casserole or a labor-intensive pasta bake, this Monterey Chicken Spaghetti comes together in a flash, proving that convenience and incredible flavor can go hand-in-hand. Don’t just take our word for it; give this delightful recipe a try and get ready to impress your taste buds and your family!
Storing and Reheating Tips:
Refrigeration: Allow the Monterey Chicken Spaghetti to cool completely. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to seal the container tightly to maintain freshness.
Reheating on the Stovetop: For the best results, reheat individual portions or the whole batch in a skillet over low to medium heat. Add a tablespoon or two of milk or broth to loosen the sauce and prevent it from becoming too thick. Stir frequently until heated through.
Reheating in the Microwave: Place a portion in a microwave-safe dish. Cover loosely with a paper towel or microwave-safe lid. Heat in 30-second intervals, stirring in between, until warmed through. Be mindful that pasta can sometimes become a bit chewy when microwaved.
Freezing: This dish freezes surprisingly well! Store portions in freezer-safe containers or heavy-duty resealable freezer bags. For an even better result, consider freezing the sauce and pasta separately before combining after thawing and reheating. It can be frozen for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat using the stovetop or microwave methods.
Final Thoughts:
This Monterey Chicken Spaghetti is a true weeknight warrior, offering maximum flavor with minimal fuss. We encourage you to try this incredibly easy yet satisfying recipe at home – it’s sure to become a new family favorite!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Monterey Chicken Spaghetti
Ingredients
Equipment
Method
- In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Once cooked, drain the spaghetti and set aside. You can rinse it with a little cold water to prevent it from sticking if you’re not assembling the dish immediately.8 ounces spaghetti, cooked according to package directions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 small onion, finely chopped, 2 cloves garlic, minced
- Add the bite-sized chicken pieces to the skillet with the onions and garlic. Season the chicken with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through. This should take about 6-8 minutes, depending on the size of your pieces.1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
- Pour the condensed cream of mushroom soup (or cream of chicken soup) into the skillet with the chicken and onions. Add the milk and stir everything together until well combined. Bring the mixture to a gentle simmer.1 (10.75 ounce) can condensed cream of mushroom soup (or cream of chicken soup for a slight variation), 1/2 cup milk
- Stir in the sour cream (or Greek yogurt) until the sauce is smooth and creamy. Add the Italian seasoning, salt, and pepper. Taste and adjust seasonings as needed. Remember, the soup already contains salt, so taste before adding too much.1/4 cup sour cream or plain Greek yogurt, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
- Reduce the heat to low. Gradually add the shredded Monterey Jack cheese to the sauce, stirring constantly until it’s completely melted and the sauce is smooth and luscious.1 cup shredded Monterey Jack cheese (or a cheddar-Monterey Jack blend)
- Add the cooked and drained spaghetti directly into the skillet with the creamy chicken sauce. Gently toss everything together to ensure the spaghetti is evenly coated with the sauce.8 ounces spaghetti, cooked according to package directions
- Serve the Monterey Chicken Spaghetti immediately. Garnish with fresh chopped parsley, extra shredded cheese, or a pinch of red pepper flakes for a touch of heat.chopped fresh parsley, extra shredded cheese, red pepper flakes