If you love comfort food that’s creamy, flavorful, and feels just a little bit indulgent, then you’re going to be obsessed with this Monterey Chicken Spaghetti Bake! Imagine the best parts of chicken spaghetti meeting the irresistible, gooey goodness of Monterey Jack cheese in a single casserole dish. I first whipped up this recipe on a night when my family couldn’t decide between Tex-Mex chicken and classic baked pasta — and now it’s our weeknight favorite! The beauty of this dish is its simplicity and how quickly it comes together, even on the busiest evenings. What makes Monterey Chicken Spaghetti Bake truly stand out is the zesty kick from Rotel and the silky, creamy sauce that binds everything together. If you loved my Cheesy Chicken Enchilada Pasta, you’ll absolutely want to add this one to your meal rotation too! Get ready for a dish that will have everyone at the table cleaning their plates and asking for seconds.
What is Monterey Chicken Spaghetti Bake?
Let’s tackle the name first—Monterey Chicken Spaghetti Bake sounds like a party, doesn’t it? You might be wondering, was it named after Monterey Jack cheese, the California city, or just because someone liked how fun it sounds to say? Well, it’s a little bit of everything. The star ingredient is the melty Monterey Jack cheese, of course, but this casserole brings together a medley of flavors that is as lively as a stroll down a sun-soaked street in Monterey. And as the old saying goes, “the way to a man’s heart is through his stomach”—I’d say this dish gets right to everybody’s heart! Give it a go and see if you don’t fall in love after just one bite.
Why You’ll Love This
There are three big reasons you’ll want this Monterey Chicken Spaghetti Bake in your regular dinner lineup. First, the creamy, cheesy sauce is the real highlight here—every bite is perfectly coated and utterly comforting. Second, making it at home is a fantastic way to save money; you’ll get generous portions of a restaurant-worthy meal for a fraction of the cost. Lastly, the distinctive flavor comes from that blend of Rotel tomatoes, tender chicken, and the unmistakable smoothness of Monterey Jack. It’s the perfect upgrade to traditional spaghetti dinners, and if you’ve tried my Baked Chicken Alfredo, you’ll appreciate the same satisfying, crowd-pleasing results. Don’t let this one slip by—get ready to add a new favorite to your recipe box!
How to Make Monterey Chicken Spaghetti Bake
Quick Overview
Monterey Chicken Spaghetti Bake is the answer to your busy night dinner woes. With just a bit of chopping and stirring, you’ll have a meal bursting with flavor and cheesy goodness, all wrapped up in under an hour. What sets this bake apart is its quick assembly and the way it transforms humble ingredients into a rich, crowd-pleasing comfort food. Expect prep time to be about 20 minutes, with 25 minutes in the oven—enough time to whip up a fresh salad or set the table for a cozy dinner.
Ingredients
- 12 oz spaghetti
- 2 tablespoons olive oil
- 3 cups cooked chicken breast, shredded
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (10.5 oz) can cream of chicken soup
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 cups Monterey Jack cheese, shredded (plus extra for topping if desired)
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Step-by-Step
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
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Prepare the Sauce: In a large skillet over medium heat, warm the olive oil. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
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Combine the Filling: To the skillet, add the cooked, shredded chicken, cream of chicken soup, drained Rotel, sour cream, and chicken broth. Stir to combine everything well.
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Season: Sprinkle in the smoked paprika, black pepper, and salt. Stir in 1 1/2 cups of Monterey Jack cheese, allowing it to melt into the sauce for a couple of minutes.
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Mix with Pasta: Add the cooked spaghetti to the skillet or large mixing bowl and toss until every strand is coated with the creamy, cheesy sauce.
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Bake: Transfer the mixture to a lightly greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup of Monterey Jack cheese evenly over the top.
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Bake Until Bubbling: Place in a preheated 350°F (175°C) oven and bake for 20-25 minutes, or until the cheese is melted and golden, and the casserole is bubbling.
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Garnish and Serve: Let it cool for a few minutes before garnishing with chopped parsley. Serve hot!
What to Serve Monterey Chicken Spaghetti Bake With
Big flavors deserve equally satisfying sides! For a well-balanced meal, try pairing your Monterey Chicken Spaghetti Bake with a crisp garden salad tossed in tangy vinaigrette. Garlic bread or warm, crusty rolls are a must for soaking up all that luscious sauce. Roasted vegetables or steamed broccoli offer a fresh and healthy contrast, and if you’re feeling fancy, finish with a light, citrusy dessert or a sparkling lemonade.
Top Tips for Perfecting Monterey Chicken Spaghetti Bake
- Cheese Swap: Out of Monterey Jack? Try a blend of mozzarella and cheddar for equally melty results.
- Protein Variation: You can substitute cooked rotisserie chicken or leftover turkey for a twist.
- Add Veggies: Sneak in nutrition with chopped spinach, bell peppers, or mushrooms as you sauté the onions.
- Avoid Overcooking: Don’t let your pasta get too soft before baking; cook it just until al dente.
- Prep Ahead: Assemble the casserole in the morning and refrigerate—just bake when ready for dinner.
- Spice It Up: For a little extra heat, sprinkle in crushed red pepper or use pepper jack cheese.
Storing and Reheating Tips
Leftovers are a gift! Store any Monterey Chicken Spaghetti Bake in an airtight container in the refrigerator for up to 3-4 days. To reheat, scoop individual portions into a microwave-safe bowl and heat for 2-3 minutes, stirring halfway through, or cover the full casserole and warm in the oven at 350°F for about 15 minutes. If freezing, wrap the unbaked casserole tightly in foil and freeze for up to 2 months—thaw overnight and bake as directed, adding an extra 10-15 minutes if needed.
FAQs
Can I make Monterey Chicken Spaghetti Bake ahead of time?
Absolutely! Prepare everything in advance, cover well, and refrigerate. When ready to bake, add an extra 5-10 minutes to the baking time.
What type of chicken works best?
Any cooked chicken will do—poached, roasted, or rotisserie. Using pre-cooked chicken saves time and works perfectly.
Can I freeze leftovers?
Yes, Monterey Chicken Spaghetti Bake freezes beautifully. Cut into servings, wrap tightly, and freeze for up to two months.
Is there a gluten-free option?
Definitely! Simply use your favorite gluten-free pasta and ensure your cream of chicken soup is gluten-free.
How can I add more veggies?
Toss in spinach, bell peppers, or zucchini during the sauté step, or stir in thawed frozen peas before baking.
Conclusion
Monterey Chicken Spaghetti Bake brings together everything you want in a family dinner: creamy texture, irresistible cheese, and just the right amount of kick. It’s a comforting casserole that’s simple enough for busy weeknights but crowd-pleasing enough for potlucks and gatherings. Combining convenience and deliciousness, it promises to be the recipe everyone asks you for. Try adding this dish to your meal plan, and don’t forget to explore more of my blog’s easy, home-cooked dinners for even more kitchen inspiration!
Monterey Chicken Spaghetti Bake
Equipment
- Large Pot
- Skillet
- Baking Dish
Ingredients
Pasta
- 12 oz spaghetti
Sauce
- 2 tablespoons olive oil
- 3 cups cooked chicken breast, shredded
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 cups Monterey Jack cheese, shredded plus extra for topping if desired
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
- 2. Prepare the Sauce: In a large skillet over medium heat, warm the olive oil. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
- 3. Combine the Filling: To the skillet, add the cooked, shredded chicken, cream of chicken soup, drained Rotel, sour cream, and chicken broth. Stir to combine everything well.
- 4. Season: Sprinkle in the smoked paprika, black pepper, and salt. Stir in 1 1/2 cups of Monterey Jack cheese, allowing it to melt into the sauce for a couple of minutes.
- 5. Mix with Pasta: Add the cooked spaghetti to the skillet or large mixing bowl and toss until every strand is coated with the creamy, cheesy sauce.
- 6. Bake: Transfer the mixture to a lightly greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup of Monterey Jack cheese evenly over the top.
- 7. Bake Until Bubbling: Place in a preheated 350°F (175°C) oven and bake for 20-25 minutes, or until the cheese is melted and golden, and the casserole is bubbling.
- 8. Garnish and Serve: Let it cool for a few minutes before garnishing with chopped parsley. Serve hot!