Name: Monterey Chicken Spaghetti Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Tex-Mex
Ingredients: 2 large boneless, skinless chicken breasts (1.5 – 2 lbs); 2 tablespoons olive oil (for chicken); 1 teaspoon chili powder (for chicken); 1/2 teaspoon ground cumin (for chicken); 1/2 teaspoon smoked paprika (for chicken); 1/4 teaspoon garlic powder (for chicken); 1/4 teaspoon onion powder (for chicken); Salt and freshly ground black pepper, to taste (for chicken); 1 tablespoon olive oil (for sauce); 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, finely chopped; 1 (14.5-ounce) can diced tomatoes, undrained; 1 (10-ounce) can Rotel diced tomatoes with green chiles, undrained; 1 cup chicken broth; 4 ounces cream cheese, softened and cubed; 1 (4-ounce) can mild green chiles, undrained; 1 teaspoon dried oregano; 1/2 teaspoon chili powder (for sauce); 1/4 teaspoon ground cumin (for sauce); Salt and freshly ground black pepper, to taste (for sauce); 12 ounces spaghetti; 1 tablespoon olive oil (for pasta water); Salt, for pasta water; 2 cups shredded Monterey Jack cheese; 1/2 cup cooked beef bacon, crumbled; 1/4 cup fresh cilantro, chopped; 2 green onions, thinly sliced

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Introduction

Monterey Chicken Spaghetti is a comforting and flavorful one-dish meal that combines tender, spiced chicken with a creamy, cheesy tomato sauce. It’s baked to bubbly perfection and garnished with fresh cilantro and green onions for a bright finish. Perfect for a family dinner that’s both satisfying and easy to prepare.

A white plate holds a close-up of spaghetti pasta as the base layer, light yellow and slightly glossy with a smooth texture, laid out in a loose nest shape. On top are several pieces of cooked chicken, golden brown with a slightly crispy surface and sprinkled with chopped green herbs. Scattered around the chicken and pasta are small pieces of orange roasted vegetables and more chopped greens, adding hints of red and green color. The dish looks fresh and warm on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts (1.5 – 2 lbs)
2 tablespoons olive oil (for chicken)
1 teaspoon chili powder (for chicken)
1/2 teaspoon ground cumin (for chicken)
1/2 teaspoon smoked paprika (for chicken)
1/4 teaspoon garlic powder (for chicken)
1/4 teaspoon onion powder (for chicken)
Salt and freshly ground black pepper, to taste (for chicken)
1 tablespoon olive oil (for sauce)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, finely chopped
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can Rotel diced tomatoes with green chiles, undrained
1 cup chicken broth
4 ounces cream cheese, softened and cubed
1 (4-ounce) can mild green chiles, undrained
1 teaspoon dried oregano
1/2 teaspoon chili powder (for sauce)
1/4 teaspoon ground cumin (for sauce)
Salt and freshly ground black pepper, to taste (for sauce)
12 ounces spaghetti
1 tablespoon olive oil (for pasta water)
Salt, for pasta water
2 cups shredded Monterey Jack cheese
1/2 cup cooked beef bacon, crumbled
1/4 cup fresh cilantro, chopped
2 green onions, thinly sliced

Instructions

Step 1: Pat chicken breasts dry. Combine 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt, and pepper in a small bowl. Season the chicken evenly with this spice mix. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove from skillet, let rest 5-10 minutes, then shred or chop. Set aside.
Step 2: In the same skillet, add 1 tablespoon olive oil if needed. Sauté chopped yellow onion and red bell pepper for 5-7 minutes until softened. Stir in minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, and 1/4 teaspoon ground cumin. Cook for 1-2 minutes until fragrant.
Step 3: Pour in the undrained diced tomatoes, undrained Rotel tomatoes with green chiles, and chicken broth. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let simmer for 5 minutes to blend flavors.
Step 4: Reduce heat to low. Add softened cream cheese cubes and undrained mild green chiles. Stir continuously until the cream cheese has melted and the sauce is smooth. Taste and adjust salt and pepper as needed. Stir in the shredded chicken and keep warm on low heat.
Step 5: Bring a large pot of salted water to a boil. Add 1 tablespoon olive oil and the spaghetti. Cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of the starchy pasta water, then drain the spaghetti but do not rinse.
Step 6: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Add the drained spaghetti to the skillet with the chicken and sauce (or combine in a large mixing bowl). Toss well to coat, adding reserved pasta water if needed to loosen the sauce. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle 2 cups shredded Monterey Jack cheese and crumbled beef bacon evenly on top. Bake for 20-25 minutes until cheese is melted, bubbly, and lightly golden. For a crispier topping, broil 2-3 minutes, watching carefully.
Step 7: Remove from oven and let rest 5-10 minutes. Garnish with fresh chopped cilantro and thinly sliced green onions before serving.

Tips & Variations

Use rotisserie chicken as a shortcut, and reduce cooking time for the sauce slightly.
Substitute smoked mozzarella for Monterey Jack for a different cheesy flavor.
Add a diced jalapeño with the bell pepper for more heat.
For a vegetarian version, replace chicken with sautéed mushrooms and use vegetable broth.
Leftover pasta water helps loosen the sauce without watering it down—reserve it!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. If the sauce has thickened, add a splash of chicken broth or water while reheating to restore creaminess.

How to Serve

A white plate holds a serving of spaghetti pasta at the bottom layer, golden-yellow with a slight shine, twisted and scattered across the plate. On top, there are pieces of cooked chicken breast, light brown with grill marks and some specks of black pepper. Mixed in and on top of the chicken are sautéed onions and small pieces of red pepper, creating hints of orange and red colors. Fresh green parsley leaves are sprinkled over everything, adding contrast and a fresh look. The whole dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and chicken in advance. Store separately from the cooked pasta and assemble right before baking to maintain the best texture and freshness.

What can I use instead of beef bacon?

You can substitute turkey bacon, regular pork bacon, or even crispy cooked pancetta. For a vegetarian option, omit bacon or use smoked tempeh or coconut bacon.