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Monterey Chicken Spaghetti: Easy Cheesy One-Dish Comfort Food

This comforting Monterey chicken spaghetti combines tender chicken, perfectly cooked spaghetti, and a creamy cheese sauce that bakes to golden perfection. Perfect for busy weeknights, this one-dish wonder is easily customizable and ideal for feeding a crowd or enjoying leftovers.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 oz spaghetti
  • 2 cups cooked chicken breast, shredded or diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup halal turkey bacon, cooked and crumbled
  • 1 cup frozen corn, thawed
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • ½ cup milk
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • ½ cup shredded cheese for topping
  • 2 tablespoons chopped fresh parsley

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Cook spaghetti according to package directions until al dente. Drain and set aside.
  3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. In a large mixing bowl, combine the cooked spaghetti, sautéed onion and garlic, shredded chicken, turkey bacon, corn, cream of chicken soup, sour cream, both cheeses, milk, Italian seasoning, paprika, salt, and pepper. Mix thoroughly until everything is well combined.
  5. Transfer the mixture to your prepared baking dish and spread evenly. Top with the remaining ½ cup of shredded cheese.
  6. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
  7. Remove from oven and let stand for 5 minutes before serving. Garnish with fresh parsley.

Notes

Perfect for using leftover rotisserie chicken. Can be assembled up to 24 hours in advance and refrigerated before baking. Freezes well for up to 3 months.