Description
Monterey chicken spaghetti brings zesty comfort to dinner tables with its creamy, cheesy allure. Hearty ingredients mingle perfectly, creating a crowd-pleasing meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 lb chicken breast
- 0.5 lb monterey jack cheese
Vegetables and Seasonings:
- 1 cup diced onions
- 0.5 cup diced bell peppers
- 2 cloves garlic
- 1 tsp salt
- 0.5 tsp black pepper
Liquid and Binding Ingredients:
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 can (10 oz) cream of chicken soup
- 16 oz spaghetti pasta
- 0.25 cup butter
- 2 tbsp olive oil
- 0.25 cup chopped fresh parsley
Instructions
- Preheat the oven to 375°F and prepare a large baking dish by lightly greasing its surface.
- Season chicken breasts with salt and black pepper, then sear in a hot skillet with olive oil until golden brown on both sides, approximately 3-4 minutes per side.
- Remove chicken from skillet and set aside to cool slightly, then dice into bite-sized cubes.
- In the same skillet, sauté onions, bell peppers, and minced garlic until vegetables become translucent and fragrant, about 4-5 minutes.
- Cook spaghetti in salted boiling water until al dente, typically 8-10 minutes, then drain and set aside.
- Create the creamy sauce by whisking together chicken broth, heavy cream, cream of chicken soup, and butter in a large mixing bowl until smooth and well combined.
- Fold the diced chicken, sautéed vegetables, and cooked spaghetti into the creamy sauce, ensuring everything is evenly coated.
- Transfer the mixture to the prepared baking dish and top generously with shredded Monterey jack cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly with a slight golden crust.
- Remove from oven and let rest for 5 minutes, then garnish with freshly chopped parsley before serving.
Notes
- Perfectly sear chicken by ensuring the skillet is hot and using a neutral oil with a high smoke point like canola or grapeseed to prevent burning.
- Swap heavy cream with half-and-half or whole milk for a lighter version, reducing overall calorie content without compromising creamy texture.
- Add depth to the dish by incorporating roasted red peppers or sun-dried tomatoes for an extra layer of complex flavor and subtle sweetness.
- Make this recipe gluten-free by using gluten-free spaghetti and replacing cream of chicken soup with a homemade blend of cornstarch, chicken broth, and seasonings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 668
- Sugar: 2 g
- Sodium: 1076 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 128 mg