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
Notes
This dish stores well in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a little liquid to loosen the sauce. It also freezes well for up to 2-3 months.
