Monterey Chicken Spaghetti
This Monterey Chicken Spaghetti is a creamy, cheesy, and comforting pasta bake packed with tender chicken, crispy bacon, and plenty of melted Monterey Jack cheese. It’s a weeknight dinner hero that your whole family will love!
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.