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Monterey Chicken Spaghetti

Monterey chicken spaghetti is a creamy chicken pasta bake with tender spaghetti, shredded chicken, and a golden Monterey Jack and cheddar crust. The casserole bakes until bubbly, with bacon and green pepper visible in the creamy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 cup cooked chicken shredded
Pasta
  • 12 oz spaghetti cooked and broken in half
Soup base
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 tsp garlic powder
Mix-ins
  • 1 can (4 oz) diced green chiles drained
  • 8 bacon cooked crispy and crumbled
  • 1 green bell pepper diced
  • 0.5 onion diced
  • 0.5 salt to taste
  • 0.5 pepper to taste
Cheese
  • 2 cup shredded Monterey Jack and cheddar cheese blend divided
Garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x13 baking dish. This prevents sticking so the cheese crust releases cleanly.
  2. Whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, and garlic powder until smooth. Keep whisking until the sauce looks creamy with no streaks.
  3. Combine cooked spaghetti, shredded chicken, soup mixture, green chiles, bacon, bell pepper, and onion; toss to coat. Season with salt and pepper until evenly distributed.
  4. Spread the mixture into the prepared dish and top with the cheese blend. Make sure the cheese covers the surface for a golden, bubbly crust.
Bake and serve
  1. Bake at 350°F for 25-30 minutes until bubbly and the cheese is golden. Look for active bubbling at the edges and a browned top.
  2. Garnish with fresh parsley and rest briefly before serving. The topping will set slightly, making cleaner scoops.

Notes

For best texture, use fully cooked, well-drained spaghetti and shred the chicken while still warm for easier mixing. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave until steaming. Freezing is yes—freeze in portions for up to 2 months, then thaw overnight in the fridge and bake until hot. For a lighter option, swap sour cream for plain Greek yogurt to keep the creamy flavor with a protein boost.