Description
Monterey Chicken Spaghetti is a comforting baked pasta dish featuring tender chicken breast cooked in a creamy, savory tomato and green chili sauce, mixed with spaghetti and topped with melted Monterey Jack and cheddar cheeses. This flavorful casserole merges Tex-Mex influences with classic American comforts, making it a perfect meal for family dinners or casual gatherings.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
Sauce
- 1 can (10 oz) cream of chicken soup
- 1 cup milk
- 1/2 cup chicken broth
- 1 can (10 oz) diced tomatoes and green chilies, drained
- 1/2 cup green bell pepper, chopped
- 1/2 cup red onion, chopped
- 1 tablespoon lemon juice
Pasta and Cheese
- 8 ounces spaghetti, cooked al dente
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Garnishes (Optional)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons sliced green onions
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the casserole later.
- Season Chicken: Season the chicken breasts evenly with salt and black pepper to enhance flavor.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook about 7-10 minutes per side until golden brown and fully cooked. Remove and let rest for 5 minutes before slicing into bite-sized pieces.
- Sauté Garlic: In the same skillet, add minced garlic and sauté for 1 minute until fragrant to build the sauce base.
- Make Sauce: Stir in cream of chicken soup, milk, and chicken broth. Mix until smooth and bring to a gentle simmer to blend flavors.
- Add Vegetables: Add diced tomatoes with green chilies, chopped green bell pepper, and red onion. Stir well and cook for another 5-7 minutes to soften the vegetables.
- Combine Chicken and Lemon Juice: Return sliced chicken to the skillet and add lemon juice. Mix thoroughly to incorporate all flavors.
- Mix Spaghetti: Add the cooked spaghetti into the skillet with the chicken mixture, ensuring the pasta is well coated with the sauce.
- Prepare for Baking: Transfer the spaghetti mixture into a large baking dish and spread it evenly.
- Add Cheese Topping: Sprinkle shredded Monterey Jack and cheddar cheeses evenly on top of the casserole.
- Bake: Bake in the preheated oven for 20-25 minutes until the cheese melts, bubbles, and turns lightly golden.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro and sliced green onions if desired. Serve hot and enjoy.
Notes
- Cooking chicken thoroughly is important to ensure food safety; use a meat thermometer if available (165°F internal temperature).
- Draining the diced tomatoes and green chilies helps avoid excess liquid that could make the casserole soggy.
- Spaghetti should be cooked al dente to maintain texture after baking.
- For a spicier kick, consider adding chopped jalapeños or using a spicier cheese variety.
- Leftovers can be refrigerated and reheated; add a splash of milk or broth while reheating to maintain creaminess.
