Why make this recipe
This dish is simple, comforting, and fast. It uses everyday ingredients and gives a creamy, cheesy pasta with tender chicken. It is great for weeknights and for feeding a small family.
Introduction
Monterey Chicken Spaghetti mixes seared chicken, melted Monterey Jack cheese, and spaghetti in a rich cream sauce. The result is a warm, cheesy meal that most people like. If you want a quick side dish idea to go with this, try the air fryer chicken bites recipe for an easy snack or extra protein.
How to make Monterey Chicken Spaghetti
Cook the chicken first, make the sauce in the same pan, then add the pasta and toss. Use pasta water to loosen the sauce if it seems thick. Finish with fresh herbs for color and a bright taste.
Ingredients :
2 large chicken breasts or thighs, diced, 8 oz spaghetti, 2 cups shredded Monterey Jack cheese, 2 cloves garlic, minced, 1 small onion, chopped, 1 cup chicken broth, 1 cup heavy cream, 1 teaspoon smoked paprika or chili powder, Salt and pepper to taste, 2 tablespoons olive oil, 2 tablespoons chopped fresh parsley or cilantro
Directions :
- Season the diced chicken with salt, pepper, and paprika.
- In a large skillet, heat olive oil over medium-high heat and sear the chicken until fully cooked. Remove and set aside.
- In the same skillet, sauté the chopped onion until translucent. Add garlic and cook until fragrant.
- Pour in chicken broth and heavy cream. Stir and simmer for 3–4 minutes.
- Gradually add Monterey Jack cheese, stirring until smooth and melted.
- Cook spaghetti in a separate pot until al dente. Reserve some pasta water and drain.
- Add chicken and spaghetti to the sauce. Toss to coat, adding pasta water as needed.
- Garnish with fresh parsley or cilantro and serve immediately.
How to serve Monterey Chicken Spaghetti
Serve hot in shallow bowls. A green salad or steamed vegetables pair well. For a fuller plate, you can serve it alongside a simple seafood or mixed-protein dish like a chicken and shrimp combo.
How to store Monterey Chicken Spaghetti
Cool to room temperature, then put in an airtight container. Keep in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce. Do not keep at room temperature more than two hours.
Tips to make Monterey Chicken Spaghetti
- Do not overcook the spaghetti. Cook to al dente so it holds up in the sauce.
- Save a little pasta water — it helps make the sauce smooth.
- Add cheese slowly and stir so it melts evenly.
- Taste and adjust salt and pepper at the end.
Variation
- Add cooked bacon or diced bell peppers for more flavor.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Swap Monterey Jack for cheddar or pepper jack for more heat.
FAQs
Q: Can I use pre-cooked chicken?
A: Yes. Add it to the sauce at step 7 and warm through.
Q: Can I make this ahead?
A: You can make it a day ahead. Store in the fridge and reheat slowly with a splash of broth.
Q: Is there a low-fat option?
A: Use low-fat milk and reduce cheese, or use a lighter cheese and chicken broth to thin the sauce.
Q: Can I add vegetables?
A: Yes. Peas, spinach, or bell peppers work well. Add cooked vegetables when you add the pasta.
Conclusion
For a baked twist and more ideas, see the baked version on Al Dente Diva at baked Monterey chicken spaghetti recipe on Al Dente Diva.
For another home-style take and tips from a homesteading kitchen, read the Monterey Chicken Spaghetti post at Monterey Chicken Spaghetti on I Am Homesteader.
Monterey Chicken Spaghetti
Ingredients
Main ingredients
- 2 large chicken breasts or thighs, diced
- 8 oz spaghetti
- 2 cups shredded Monterey Jack cheese
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika or chili powder
- to taste Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley or cilantro For garnish
Instructions
Preparation
- Season the diced chicken with salt, pepper, and paprika.
- In a large skillet, heat olive oil over medium-high heat and sear the chicken until fully cooked. Remove and set aside.
- In the same skillet, sauté the chopped onion until translucent. Add garlic and cook until fragrant.
Cooking
- Pour in chicken broth and heavy cream. Stir and simmer for 3–4 minutes.
- Gradually add Monterey Jack cheese, stirring until smooth and melted.
- Cook spaghetti in a separate pot until al dente. Reserve some pasta water and drain.
- Add chicken and spaghetti to the sauce. Toss to coat, adding pasta water as needed.
Serving
- Garnish with fresh parsley or cilantro and serve immediately in shallow bowls.