Monterey Chicken Spaghetti
This Monterey Chicken Spaghetti is the ultimate creamy comfort food, packed with juicy chicken, melty Monterey Jack cheese, and tender spaghetti—all made in one pan!
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 2 cooked chicken breasts shredded or sliced
- 1 tbsp butter
- 1/2 onion finely chopped
- 3 cloves garlic minced
- 1 can 10.5 oz cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 ½ cups shredded Monterey Jack cheese
- 1/2 cup diced tomatoes or Rotel
- Salt and black pepper to taste
- 1/2 tsp paprika optional
- 1/4 cup chopped parsley or green onions for garnish
Instructions
- Cook spaghetti in salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add chopped onions and sauté for 3–4 minutes until softened.
- Stir in minced garlic and cook for 30 seconds.
- Add cream of chicken soup, sour cream, and milk. Stir until smooth.
- Add cooked chicken and 1 cup of Monterey Jack cheese. Stir until cheese is melted.
- Mix in the cooked spaghetti and diced tomatoes. Toss to combine.
- Sprinkle remaining cheese on top, cover the skillet, and let it melt for 2–3 minutes.
- Garnish with parsley or green onions before serving.
Notes
For added spice, use hot Rotel or a pinch of cayenne.
Rotisserie chicken is a great shortcut.
Add sautéed mushrooms or spinach for extra veggies.