Hey, Pull Up a Chair—Let Me Tell You About This Spaghetti
So, you know those dishes that somehow sneak into your regular dinner rotation and you wake up one day like, “Wait, I guess this is a family recipe now?” Well, that’s what happened with my Monterey Chicken Spaghetti. One night I was staring into the fridge, on the brink of just making toast, but somehow ended up throwing together this creamy, cheesy mashup. And I’ll tell you, my neighbor dropped by, tried a bite, and the next week she sent me a photo of her own very, very messy version (hi Janet, if you read this). It’s not fancy. Sometimes it’s even a bit chaotic. But man, it’s always good.
Why You’ll Be Making This All the Time
I make this when I need a win—like, the day totally got away from me, everyone’s hungry (“What’s for dinner, Mom?” on loop). My family goes absolutely bonkers for this because, let’s face it, you can’t go wrong with lots of cheese and juicy chicken wrapped up in pasta. It’s one of those dishes that turns out great even if you forget to measure something or, let’s be honest, dump in extra cheese because oops, the bag slipped. And, okay, sometimes I wish it used a few less pots. But the taste makes up for the mess every single time.
Here’s What You’ll Need (But Don’t Sweat the Details)
- 350g (about 12oz) spaghetti (sometimes I use linguine, or honestly whatever random pasta is in the pantry)
- 2 boneless, skinless chicken breasts, cooked & shredded (rotisserie chicken is a lazy hero here—trust me)
- 1 can cream of mushroom soup (or cream of chicken, which my cousin swears is better—jury’s still out)
- 1/2 cup sour cream (or Greek yogurt if the fridge is looking bleak)
- 1/2 cup chicken broth (I once used vegetable broth by mistake; nobody noticed!)
- 2 cups Monterey Jack cheese, shredded (honestly, using a pre-shredded blend once didn’t hurt anything)
- 1/2 cup cooked, crumbled bacon (optional—well, my husband says it’s not optional, but you decide)
- 1/2 cup diced tomatoes, drained
- 1/4 cup chopped green onions or chives (skip if you want, or toss in parsley for color)
- 1 teaspoon garlic powder (or a small clove, freshly minced, but only if you’re feeling fancy)
- Salt & pepper to taste
How You Make It—Step by Step (With Rambles)
- First, cook the spaghetti. I usually bring a big, kind-of-salty pot of water to a boil, drop in the pasta, and let it do it’s thing while I (attempt to) multitask. Drain well—no one likes soggy spaghetti.
- Meanwhile, if you’re using raw chicken, season it with salt & pepper, then cook it up in a skillet until it’s no longer pink. Let it cool a sec and shred it up with two forks, or just your fingers if you’re impatient like me.
- Preheat your oven to 350°F (about 180°C). Or don’t, if you’re still rolling out of bed (it’ll just take longer later!). Grease a big-ish baking dish—I use my trusty 9×13-inch pan, but literally anything oven-safe will do.
- In a large mixing bowl, combine the soup, sour cream, chicken broth, half the cheese, tomatoes, green onions (or whatever you grabbed), garlic powder, and a big pinch of pepper. Stir that all together. This is where I usually sneak a taste and then add more cheese, thinking nobody will notice. They always do.
- Add in the chicken and cooked spaghetti. Give it a big stir so the pasta gets cozy with everything else. If it looks a little odd or gloopy right now, that’s normal—trust the process.
- Pour the whole mixture into your greased dish. Sprinkle the rest of the cheese on top (and bacon, if you’re going for gold).
- Bake it, uncovered, for about 25-30 minutes, or until it’s bubbly and starting to get irresistibly golden on top. If your oven is weird (like mine) check at 20 minutes just in case. Let it sit a couple minutes before serving, unless you’re into mouth burns. Up to you.
Some Notes From My (Usually Messy) Kitchen
- I’ve found that the kind of cheese matters less than how much you use. More is, uh, more?
- One time I tried skipping the bacon—it was fine, but people asked if I “forgot something.”
- If you’re using leftover veggies, just toss them in. Broccoli, spinach, even corn once (not my favorite, but it worked!)
Things I’ve Tried—Some Good, Some Meh
- Swapping in smoked turkey for chicken turned out surprisingly tasty (especially post-Thanksgiving!)
- I once added a splash of hot sauce before baking. It was a hit, though grandma gave me “the look.”
- Do not—I repeat, do not—try this with zoodles. Trust me, it ends up a watery mess. Not worth it.
What If You Don’t Have the “Right” Equipment?
They say a 9×13-inch baking dish is the goal, but I’ve literally used a mix of two smaller pans when I couldn’t find mine (how do pans vanish, honestly?). No big deal. And don’t have a hand mixer for shredding chicken? Honestly, two forks and a bit of attitude work just fine.
Stashing Leftovers—But Yours Might Not Last That Long
If, by some miracle, you have leftovers, just scoop them into an airtight container and toss ’em in the fridge. They’ll be good for up to 3 days, probably. But in my house, it never lasts that long—usually gone by breakfast, and I’m not even sorry.
How I Like to Serve This (and a Silly Tradition)
Honestly, I think it’s best with a crisp green salad on the side, maybe some garlic bread if you’ve got the energy. My youngest insists on ketchup, which I try not to judge. Also: Wednesday night means pajamas at the dinner table, for reasons I still don’t remember.
Pro Tips That Came From My Goof-Ups
- I rushed the baking once—took it out too soon, and the middle was oddly soupy. Actually, I find it works better if you wait for those golden cheese bubbles.
- Don’t overcook the spaghetti. Mushy pasta drags the whole dish down, and I learned that by error… twice.
- Measure the broth with a light hand. Too much and it’s a runny mess, too little and it gets dry. Or just keep a spoon ready for adjustments like I do.
FAQ: Real Questions, Real (Sometimes Rambly) Answers
- Can I make this ahead of time? Absolutely—just assemble, cover, and stash in the fridge. I sometimes think it tastes even better the next day (if you reheated it right; don’t let it dry out!).
- Is there a substitute for cream soup? Yeah! A quick white sauce works, but honestly, sometimes I just use extra sour cream plus a splash of milk. Works in a pinch and nobody’s the wiser.
- Can I freeze Monterey Chicken Spaghetti? You can, sure. But the texture gets odd when thawed, kind of clumpy. Still, if you’re short on time, it reheats okay—just not quite the same as fresh.
- What if I don’t eat bacon? Skip it! Or swap in smoked paprika for a little flavor boost. Sometimes I do both because, why not?
- Help! I only have cheddar cheese! Oh, don’t worry a bit. Cheddar is great. Maybe even better (I wouldn’t tell Monterey Jack, though).
Alright, that’s a wrap—feel free to make this your own. And, by the way, does anyone else get the urge to clean the kitchen halfway through or is that just my quirky brain? Anyway, enjoy—let me know if you sneak a second serving (I always do!).
Ingredients
- 12 oz spaghetti noodles
- 2 cups cooked shredded chicken
- 8 slices bacon, cooked and crumbled
- 2 cups Monterey Jack cheese, shredded
- 1 cup barbecue sauce
- 1 cup diced tomatoes (drained)
- 1 small red onion, diced
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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2Cook spaghetti noodles according to package instructions. Drain and set aside.
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3In a large bowl, combine cooked spaghetti, shredded chicken, barbecue sauce, diced tomatoes, red onion, and half of the shredded Monterey Jack cheese. Mix until evenly combined. Season with salt and pepper.
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4Transfer the spaghetti mixture to the prepared baking dish. Sprinkle remaining cheese and crumbled bacon evenly over the top.
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5Bake for 25-30 minutes until the cheese is melted and bubbly.
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6Remove from oven, garnish with fresh parsley, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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