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Monterey Chicken Spaghetti: The Ultimate Family Favorite Comfort Food

This Monterey Chicken Spaghetti recipe combines tender chicken, perfectly cooked pasta, and melted Monterey Jack cheese in a creamy, comforting sauce that comes together in under 30 minutes. It's the perfect weeknight dinner that tastes like you spent hours in the kitchen and will have everyone asking for seconds.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound spaghetti noodles
  • 2 boneless, skinless chicken breasts, cubed
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 1/2 cup milk
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Cook the Pasta: Bring a large pot of salted water to boil. Add spaghetti and cook according to package directions until al dente. Drain and set aside.
  2. Prepare the Chicken: While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
  3. Cook Chicken: Add cubed chicken to the skillet and season with Italian seasoning, paprika, salt, and pepper. Cook until chicken is golden brown and cooked through, about 6-8 minutes.
  4. Make the Sauce: Reduce heat to low. Add cream of chicken soup, sour cream, and milk to the skillet. Stir until well combined and heated through.
  5. Combine Everything: Add cooked spaghetti to the skillet and toss to coat in the sauce. Stir in 1 1/2 cups of the Monterey Jack cheese and all the cheddar cheese until melted and creamy.
  6. Final Touch: Transfer to a baking dish if desired, top with remaining Monterey Jack cheese, and broil for 2-3 minutes until cheese is bubbly and golden. Garnish with fresh parsley.

Notes

Cook spaghetti al dente since it will continue to cook in the sauce. For a spicy kick, use pepper jack cheese instead of Monterey Jack. This dish reheats beautifully and can be stored in an airtight container for up to 3 days.