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Ultimate Monterey Chicken Spaghetti Recipe - Cheesy, Comforting Family Favorite

This Monterey chicken spaghetti combines tender chicken, al dente pasta, creamy cheeses, and a hint of BBQ flavor in one irresistible baked dish. Perfect for busy weeknights or when you need a hearty, satisfying meal that everyone will love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb spaghetti noodles
  • 2 cups cooked chicken, shredded or diced
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup BBQ sauce (choose your favorite brand)
  • 1 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • Fresh parsley for garnish

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Cook spaghetti according to package directions until al dente, then drain and set aside.
  2. In a large skillet, sauté onion, garlic, and bell pepper until softened, about 5 minutes.
  3. In a large mixing bowl, combine the cooked spaghetti, sautéed vegetables, shredded chicken, sour cream, cream cheese, BBQ sauce, chicken broth, smoked paprika, salt, and pepper. Mix until well combined.
  4. Fold in 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese, reserving the remaining cheese for topping.
  5. Transfer the mixture to a greased 9x13 inch baking dish and spread evenly.
  6. Sprinkle the remaining cheeses over the top of the pasta mixture.
  7. Bake for 25-30 minutes until the cheese is melted and bubbly, and the edges are golden brown.
  8. Let rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

Use rotisserie chicken for convenience. Always cook pasta al dente since it will continue cooking in the oven. Monterey Jack melts beautifully but you can add pepper jack for a spicy kick. Assemble up to 24 hours in advance and refrigerate, adding 10-15 minutes to baking time if starting from cold.