Description
Monterey Chicken Spaghetti is a comforting Tex-Mex inspired baked pasta dish featuring tender, spiced shredded chicken, a creamy tomato and green chile sauce, and melty Monterey Jack cheese. This hearty casserole combines sautéed bell peppers, aromatic spices, and a luscious cheese sauce, baked to perfection with crispy beef bacon topping. Perfect for family dinners and gatherings, this flavorful one-dish meal brings together bold flavors and creamy textures in an easy-to-make baked spaghetti.
Ingredients
Scale
Chicken
- 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)
Sauce
- 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)
Pasta
- 12 ounces spaghetti
- 1 tablespoon olive oil (for pasta water)
- Salt, for pasta water
Toppings & Garnish
- 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
- Prepare & Sear Chicken: Pat chicken breasts dry. Combine 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, salt, and pepper; season the chicken evenly. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5-7 minutes on each side until they develop a golden-brown crust and are cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for 5-10 minutes to retain juices. Shred or chop the chicken and set aside.
- Sauté Aromatics & Spices: Using the same skillet, add 1 tablespoon olive oil if needed. Sauté the finely chopped yellow onion and red bell pepper for 5-7 minutes until softened. Stir in the minced garlic, dried oregano, 1/2 teaspoon chili powder, and 1/4 teaspoon cumin, cooking for 1-2 minutes until fragrant to build a flavorful base.
- Build the Sauce Base: Pour in the undrained diced tomatoes, Rotel tomatoes with green chiles, and chicken broth to the skillet. Stir to combine and scrape up any browned bits from the bottom. Bring the mixture to a gentle simmer and let cook for 5 minutes to meld flavors.
- Achieve Creaminess: Reduce the heat to low and add the softened cream cheese cubes along with the undrained mild green chiles. Stir continuously until the cream cheese completely melts and the sauce becomes smooth and creamy. Adjust seasoning with salt and freshly ground black pepper. Stir in the shredded chicken. Keep the sauce warm on low heat.
- Cook Spaghetti: Bring a large pot of generously salted water to a boil. Add 1 tablespoon olive oil to the boiling water to help prevent pasta sticking. Cook the spaghetti according to package instructions for al dente, usually 8-10 minutes. Reserve one cup of the starchy pasta water before draining. Do not rinse the pasta; draining thoroughly is sufficient.
- Assemble & Bake: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Add the drained spaghetti to the skillet containing the chicken and creamy sauce (or combine in a large mixing bowl). Toss thoroughly to evenly coat the spaghetti with the sauce, adding reserved pasta water as needed to loosen. Transfer the mixture to the prepared baking dish and spread in an even layer. Sprinkle evenly with 2 cups shredded Monterey Jack cheese and 1/2 cup crumbled cooked beef bacon. Bake for 20-25 minutes until the cheese is melted, bubbly, and starting to turn golden brown. For an extra crispy topping, broil for 2-3 minutes while watching carefully to avoid burning.
- Garnish & Serve: Remove the dish from the oven and let it rest for 5-10 minutes to set and cool slightly. Garnish with freshly chopped cilantro and thinly sliced green onions right before serving for a fresh, bright finish.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier result.
- If you prefer a spicier dish, use hot Rotel tomatoes or add extra chili powder to taste.
- Using freshly grated Monterey Jack cheese improves melting and flavor.
- Reserve pasta water is crucial to adjust sauce consistency and help bind ingredients.
- Broil the casserole at the end only if you want a crispier cheese topping; watch closely to prevent burning.
- This dish can be prepared ahead and reheated covered in the oven at 350°F for 15-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: Tex-Mex, American
Keywords: Monterey chicken spaghetti, baked spaghetti casserole, creamy chicken pasta, Tex-Mex spaghetti, shredded chicken pasta bake
