Description
Tender spaghetti tossed with juicy chicken, crispy bacon, sweet barbecue sauce, and plenty of gooey Monterey Jack cheese — a comfort food favorite that’s perfect for busy weeknights or potluck dinners!
Ingredients
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12 oz spaghetti
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2 cups cooked, shredded or diced chicken (rotisserie works great)
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1 cup shredded Monterey Jack cheese
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½ cup shredded cheddar cheese (optional for extra richness)
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6 slices bacon, cooked and crumbled
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½ cup barbecue sauce (your favorite brand)
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½ cup sour cream
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½ cup chicken broth or milk (to thin sauce if needed)
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp smoked paprika (optional)
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Salt and pepper to taste
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2 green onions, sliced (for garnish)
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Fresh parsley (optional for garnish)
Instructions
1️⃣ Cook the pasta:
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2️⃣ Prepare the sauce:
In a large skillet over medium heat, stir together barbecue sauce, sour cream, chicken broth (or milk), garlic powder, onion powder, paprika, salt, and pepper. Heat gently until combined and warmed through.
3️⃣ Add chicken and bacon:
Stir in shredded chicken and half of the crumbled bacon. Heat for 2–3 minutes until fully warmed.
4️⃣ Combine with pasta:
Add cooked spaghetti to the skillet, tossing to coat everything evenly in the sauce.
5️⃣ Top with cheese:
Sprinkle Monterey Jack and cheddar cheese over the top. Stir gently until the cheese melts and the sauce is creamy.
6️⃣ Serve:
Plate and garnish with remaining bacon, sliced green onions, and fresh parsley if desired.
Notes
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You can use rotisserie chicken to save time.
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For a baked version, transfer to a casserole dish, top with cheese, and bake at 375°F (190°C) for 15 minutes until bubbly.
- Prep Time: 10 min
- Cook Time: 20 min