Easy Cheesy Monterey Chicken Spaghetti
A comforting, quick, and simple Monterey Chicken Spaghetti recipe featuring chicken, bacon, cheese, and a creamy sauce base, perfect for a busy weeknight meal.
Equipment
- Large pot
- Large skillet
- Tongs or Forks
- Baking Dish (Optional)
Ingredients
- 12 oz spaghetti or any long pasta
- 2 cups cooked chicken breast shredded or diced
- 6 slices bacon cooked until crispy and crumbled
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 can cream of chicken soup 10.5 oz
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups shredded Monterey Jack cheese
- 1/2 tsp smoked paprika
- Salt and Pepper to taste
- Fresh Parsley or Green Onions for garnish
Instructions
- Step 1: Cook spaghetti in a large pot of generously salted boiling water according to package directions until al dente. Drain and set aside.
- Step 2: While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant. Do not burn garlic.
- Step 3: Reduce heat to low. Stir in the cream of chicken soup, sour cream, and milk. Whisk until smooth and creamy. Stir in smoked paprika, salt, and pepper. Taste and adjust seasoning.
- Step 4: Stir in the cooked chicken and half of the crumbled bacon. Let the mixture gently simmer on low for a few minutes to heat through and mingle flavors.
- Step 5: Stir in 1½ cups of the shredded Monterey Jack cheese until completely melted and sauce is gooey.
- Step 6: Add the cooked spaghetti to the skillet. Use tongs or forks to toss everything together until every strand is coated in the cheesy sauce.
- Step 7: Serve immediately from the skillet, or transfer to a greased baking dish, top with remaining cheese and bacon, and bake at 375°F (190°C) for 10-15 minutes until bubbly and slightly golden.
- Step 8: Before serving, sprinkle with fresh chopped parsley or green onions for garnish. Enjoy!
Notes
Substitutions & Additions: Swap Monterey Jack with cheddar, colby jack, Italian blend, or pepper jack. Use penne, rotini, or elbow macaroni instead of spaghetti. Substitute chicken with leftover turkey, ham, or cooked shrimp. Add cooked broccoli florets, frozen peas, spinach, or sautéed mushrooms. Add red pepper flakes for heat. Cream of mushroom or celery soup can be used, but the flavor will differ.
Tips for Success: Always salt your pasta water generously. Don't overcook pasta, especially if baking. Use pre-cooked, crumbled bacon. Shred your own cheese for smoother sauce. Cook chicken and bacon ahead of time for faster assembly.
How to Store & Reheat: Cool leftovers completely, store in an airtight container in the fridge for 3-4 days. Reheat individual portions in the microwave or gently in a pot on the stovetop over low heat, adding a splash of milk if needed. Can freeze for 2-3 months; thaw overnight in the fridge and reheat gently.
FAQs: Yes, canned chicken works. Yes, can make without bacon (add paprika or mushrooms for depth). Not spicy as written; paprika is for flavor. Can freeze leftovers.