Looking for your next cozy weeknight dinner? This Monterey Chicken Spaghetti is a creamy, cheesy, flavor-packed casserole that’s bound to become a family favorite. Tender chicken, spinach, and pasta are tossed in a rich sauce and finished with crispy French fried onions for that irresistible crunch. It’s comforting, filling, and easy to prep ahead; just the kind of meal that makes weeknights easier and tastier.
Why You’ll Love This Recipe
- Hearty and satisfying: Chicken, spinach, cheese, and pasta? Yes, please.
- Perfect for meal prep or potlucks: Makes 12 generous servings.
- Family friendly: Kid approved flavors with a crispy topping they’ll love.
Ingredients You’ll Need
- 12 oz spaghetti
- 2 cooked chicken breasts, chopped
- 1 cup Monterey Jack cheese, shredded
- ½ cup Parmesan cheese, shredded
- 1 cup sour cream
- 1 egg, beaten
- 10 oz frozen chopped spinach, thawed and drained
- 3 cloves garlic, minced (or 1 tablespoon garlic powder)
- 2 cans (10 oz each) cream of chicken soup
- 1 teaspoon onion powder
- 6 oz French fried onions, divided (about 1 can)
How to Make It
1Cook the pasta: Cook spaghetti according to package directions. Drain and set aside.
2Mix the filling: In a large bowl, beat the egg. Stir in the cooked chicken, sour cream, cream of chicken soup, Parmesan, Monterey Jack, spinach, garlic, onion powder, and half of the French fried onions. Mix until combined.
3Combine with spaghetti: Add drained spaghetti to the chicken mixture and toss until everything is coated evenly.
4Bake: Transfer the mixture to a greased 9×13 inch baking dish. Cover with foil and bake at 350°F for 30 minutes.
5Add topping and finish baking: Remove the foil, sprinkle the remaining French fried onions on top, and return to the oven for another 5 minutes, or until the onions are golden and crispy.
Recipe Notes
- How to thaw and drain frozen spinach
- Place frozen spinach in a microwave-safe bowl and microwave for 2–3 minutes until thawed.
- Lay out 3 paper towels and place the spinach in the center.
- Wrap the towels around the spinach and squeeze firmly over the sink to remove as much moisture as possible.
- The drier, the better; this keeps your pasta bake from getting soggy.
Serving Tips
Pair this dish with a simple green salad or garlic bread for a complete comfort meal. It also reheats beautifully, so leftovers are a win!
Monterey Chicken Spaghetti
Ingredients
- 12 oz spaghetti
- 2 tablespoons butter
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 2 cups cooked chicken shredded or cubed
- 1 can 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 1/2 cups shredded Monterey Jack cheese divided
- 6 slices bacon cooked and crumbled
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Cook spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add chopped onion and sauté until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in the cooked chicken, cream of chicken soup, sour cream, chicken broth, smoked paprika, salt, and pepper. Mix well to combine.
- Add in 1 cup of the shredded Monterey Jack cheese and half of the crumbled bacon. Stir until the cheese is melted and the sauce is creamy.
- Add the cooked spaghetti to the skillet and toss until well coated.
- Transfer the mixture to the prepared baking dish. Top with the remaining 1/2 cup cheese and the rest of the bacon.
- Bake uncovered for 20–25 minutes or until bubbly and lightly golden on top.
- Garnish with fresh parsley before serving, if desired.
