Monterey Chicken Spaghetti
Monterey Chicken Spaghetti is a creamy, cheesy baked pasta casserole that combines tender shredded chicken, spaghetti noodles, and a flavorful blend of cream cheese, sour cream, and diced green chilies. This comforting Tex-Mex inspired dish is easy to make and perfect for family dinners or potlucks. With melted cheese on top and a hint of spice, it’s a delicious crowd-pleaser that warms you from the inside out.
Equipment
- Large pot (for pasta)
- Mixing bowl
- Baking dish (9x13 inch recommended)
- Spoon or spatula
- Oven
Ingredients
- 8 oz spaghetti pasta
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 (4 oz) can diced green chilies, drained
- 2 cups shredded cheddar or Monterey Jack cheese, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Optional: chopped cilantro or jalapeños for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large mixing bowl, combine softened cream cheese, sour cream, diced green chilies, garlic powder, onion powder, salt, and pepper. Mix well.
- Add shredded chicken, cooked spaghetti, and 1 cup of shredded cheese. Stir to combine.
- Transfer mixture to a greased baking dish. Sprinkle remaining 1 cup of cheese evenly on top.
- Bake for 25–30 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving. Garnish with chopped cilantro or jalapeños if desired.
Notes
- Use shredded rotisserie chicken for a quick and flavorful option.
- Be sure to drain the green chilies well to prevent excess moisture.
- For creamier texture, let the cream cheese soften fully before mixing.
- You can swap spaghetti for other pasta shapes like penne or rotini.
- Add extra veggies like bell peppers, onions, or corn for more flavor and texture.
- To make it spicier, add chopped jalapeños or a dash of hot sauce.
- Leftovers store well in the fridge for 3-4 days; reheat gently to avoid drying out.
- Freeze leftovers in airtight containers for up to 2 months. Thaw overnight before reheating.