Monterey Chicken Spaghetti

Sometimes, you just need a big skillet of creamy, cheesy pasta that feeds the whole family—and makes everyone go back for seconds. This Monterey Chicken Spaghetti is exactly that kind of meal. It’s creamy and cheesy with just the right amount of smoky flavor from the turkey bacon, and it comes together fast enough for a weeknight dinner but feels cozy enough for a weekend casserole.

We’re taking tender spaghetti noodles, tossing them in a simple, rich cream sauce, and loading it up with shredded chicken, smoky turkey bacon, melty Monterey Jack cheese, and a little diced tomato for brightness. Everything gets stirred together and baked until golden and bubbly.

The first time I made this, it was a clean-out-the-fridge situation—leftover cooked chicken, some shredded cheese, and half a box of pasta. But once it hit the table? Game over. It’s now in heavy rotation anytime we want creamy comfort in under an hour.

Why You’ll Love This Recipe

• Creamy, cheesy, and comforting. Like mac and cheese meets chicken spaghetti—with a smoky twist.
• Perfect for using up leftovers. Got cooked chicken or extra pasta? You’re halfway there.
• Make-ahead and freezer friendly. Great for prepping on Sunday and baking later in the week.
• Feeds a crowd. Perfect for families, gatherings, or meal prepping lunches.
• Customizable. Add veggies, swap cheeses, or spice it up with jalapeños.

It’s the kind of recipe that gets scraped clean from the dish. Savory, creamy, smoky, and just a little tangy from the diced tomatoes—this pasta checks every box.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Servings: 6–8
• Calories per serving: ~420
• Protein: 28g | Carbs: 34g | Fat: 20g

Ingredients

• 12 oz spaghetti, cooked and drained
• 2 cups cooked, shredded chicken (rotisserie works great)
• 4 slices turkey bacon, cooked and crumbled
• 2 tablespoons butter or olive oil
• 2 cloves garlic, minced
• 2 tablespoons flour
• 2 cups milk (whole or 2%)
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt (more to taste)
• 1/4 teaspoon black pepper
• 1 (10 oz) can diced tomatoes with green chiles, drained (like Rotel)
• 2 cups shredded Monterey Jack cheese, divided
• 1/2 cup shredded cheddar cheese (optional, for topping)
• Fresh parsley or green onions, for garnish

Instructions

1. Cook the Spaghetti

• Bring a large pot of salted water to a boil.
• Cook the spaghetti according to package instructions until al dente.
• Drain and set aside.

2. Make the Cream Sauce

• In a large skillet or saucepan, melt butter over medium heat.
• Add garlic and sauté for 30 seconds until fragrant.
• Whisk in flour and cook for 1 minute to form a roux.
• Slowly whisk in milk until smooth.
• Stir in onion powder, paprika, salt, and pepper.
• Simmer for 3–5 minutes until slightly thickened.

3. Add the Good Stuff

• Stir in 1½ cups of Monterey Jack cheese until melted and smooth.
• Add the drained tomatoes, shredded chicken, and crumbled turkey bacon.
• Stir until combined.

4. Combine with Pasta

• Add the cooked spaghetti to the skillet (or combine everything in a large mixing bowl if your skillet isn’t big enough).
• Toss to coat the pasta in the sauce and evenly distribute the chicken and bacon.

5. Bake (Optional for Casserole Finish)

• Preheat your oven to 375°F.
• Transfer the mixture to a greased 9×13-inch baking dish.
• Top with the remaining 1/2 cup Monterey Jack cheese and a sprinkle of cheddar (if using).
• Bake for 15–20 minutes until bubbly and golden around the edges.

Note: You can skip baking if you prefer a stovetop version—just serve right from the pan once the cheese is melted and everything’s heated through.

How to Serve

• Sprinkle with fresh parsley or green onions for a pop of color
• Add a crisp side salad with lemon vinaigrette or Caesar dressing
• Serve with garlic bread or toasted baguette for a classic pasta night
• Pair with roasted veggies like broccoli or green beans
• Great with a sparkling water, iced tea, or lemonade on the side

Tips for Success

1. Use rotisserie chicken or leftovers. This keeps prep quick and easy.
2. Cook the pasta just until al dente. It will continue to soften in the sauce.
3. Whisk the sauce constantly. This prevents lumps and gives you a smooth, creamy base.
4. Drain the tomatoes well. Too much liquid can make the sauce watery.
5. Grate your own cheese. Pre-shredded cheese doesn’t melt as smoothly due to anti-caking agents.

Variations

• Spicy Version: Add chopped jalapeños or a few dashes of hot sauce to the sauce.
• Veggie Boost: Stir in sautéed spinach, mushrooms, or bell peppers before baking.
• Swap the Cheese: Try mozzarella, pepper jack, or Colby for a twist.
• Make it Tex-Mex: Use taco seasoning, add corn and black beans, and top with crushed tortilla chips.
• Low-Carb: Swap spaghetti for zucchini noodles or spaghetti squash.

Storage and Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat individual portions in the microwave with a splash of milk, or reheat the whole casserole in the oven at 350°F for 20–25 minutes.

FAQ

Can I use other pasta shapes?
Absolutely. Penne, rotini, or linguine all work great.

Do I have to bake it?
Not at all! You can serve it straight from the skillet if you’re short on time or don’t want to turn on the oven.

Can I make it ahead?
Yes! Assemble the casserole ahead and bake when ready to eat. Just add 5–10 minutes to the bake time if coming from the fridge.

Is this spicy?
Mild by default. Use mild or hot tomatoes with green chiles to control heat.

Can I use plain diced tomatoes?
Yes, but the green chiles add a nice kick—feel free to add chopped jalapeños or chili flakes to compensate.

Can I make it without bacon?
Absolutely. It’ll still be creamy and flavorful without it, or you can add sautéed mushrooms for that savory bite.

Conclusion

This Monterey Chicken Spaghetti is everything we love about comfort food: creamy, cheesy, satisfying, and full of flavor—but without being fussy. It’s simple enough for a weeknight but cozy enough for Sunday dinner, and it’s totally customizable based on what you’ve got in the fridge.

Give it a try and let me know how it goes! I’d love to hear your favorite add-ins—whether you go spicy, veggie-packed, or super cheesy. Snap a photo, share it, and tag me—I can’t wait to see your version.

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