Monterey Chicken Spaghetti – Creamy, Cheesy Comfort in Every Bite

There’s something undeniably satisfying about a dish that combines creamy spaghetti, tender chicken, smoky bacon, and melted Monterey Jack cheese all in one comforting casserole. Monterey Chicken Spaghetti brings together everything we love about a cozy Southern dinner—rich flavors, hearty portions, and that irresistible golden cheese crust that makes every bite feel like home.

This dish is more than just another chicken pasta—it’s a full experience. Imagine tender strands of spaghetti wrapped in a velvety, cheesy sauce, layered with juicy chicken, and topped with bubbling Monterey Jack cheese and crisp bacon. It’s comfort food with a Tex-Mex twist, perfect for busy weeknights, Sunday dinners, or any day that calls for something heartwarming.

Whether you’ve got leftover chicken or you’re starting fresh, this recipe transforms simple pantry staples into a restaurant-worthy baked pasta dish that smells as good as it tastes.

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Ingredients:

• 12 oz spaghetti
• 2 cups cooked shredded chicken (rotisserie or homemade)
• 6 slices bacon, cooked and crumbled
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (10 oz) diced tomatoes with green chiles, drained
• 1 ½ cups heavy cream
• 1 cup chicken broth
• 2 cups shredded Monterey Jack cheese (divided)
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped parsley (for garnish)

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Instructions:

1. Cook the spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 8–9 minutes. Drain and set aside.
2. Prepare the bacon: In a large skillet, cook bacon over medium heat until crisp. Remove, crumble, and set aside. Reserve about 1 tablespoon of bacon fat in the skillet.
3. Sauté the aromatics: Add butter and olive oil to the same skillet. Stir in diced onion and cook until translucent, about 3 minutes. Add minced garlic and sauté for 1 minute, until fragrant.
4. Create the sauce base: Pour in the chicken broth and heavy cream, stirring to combine. Add the diced tomatoes with green chiles, salt, black pepper, paprika, and red pepper flakes. Let the sauce simmer for 5–6 minutes, stirring occasionally until slightly thickened.
5. Add the cheese: Reduce heat to low and stir in 1 ½ cups of shredded Monterey Jack cheese until melted and smooth.
6. Combine with chicken and pasta: Add shredded chicken and cooked spaghetti to the sauce. Toss well to coat everything evenly.
7. Transfer to baking dish: Pour the cheesy chicken spaghetti mixture into a greased 9×13-inch baking dish. Top with remaining cheese and the crumbled bacon.
8. Bake: Preheat oven to 350°F (175°C). Bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden brown.
9. Garnish and serve: Remove from the oven, let cool slightly, and sprinkle with chopped parsley before serving.

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Tips & Tricks:

• Shortcut: Use rotisserie chicken to save time and add rich flavor.
• Creamier texture: Substitute half of the heavy cream with cream cheese for an extra-luxurious sauce.
• Cheese variety: Try mixing Monterey Jack with sharp cheddar or pepper jack for a bolder kick.
• Extra crispy topping: Broil for the last 2 minutes of baking to get that golden, bubbly crust.
• Add veggies: Stir in chopped spinach, mushrooms, or bell peppers for added texture and nutrition.

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Variations:

• Southwestern Twist: Add a handful of black beans and corn for a hearty Tex-Mex version.
• Spicy Kick: Mix in jalapeños or a few dashes of hot sauce before baking.
• Low-Carb Option: Replace spaghetti with spiralized zucchini or spaghetti squash for a lighter meal.
• BBQ Monterey Chicken Spaghetti: Drizzle a bit of BBQ sauce into the mixture before baking for a sweet and smoky edge.

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Serving Suggestions:
Serve Monterey Chicken Spaghetti with a side salad tossed in a tangy vinaigrette to balance the richness. Garlic bread or Texas toast makes a perfect companion for soaking up every bit of the creamy sauce. For a homestyle dinner, add a simple green bean casserole or roasted veggies on the side.

This dish also shines as leftovers—it reheats beautifully, making it a go-to for meal prep or next-day lunches.

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Storage Information:
Allow leftovers to cool completely before storing.

• Refrigerator: Keep in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months in a freezer-safe dish. To reheat, thaw overnight in the fridge and bake at 350°F until hot and bubbly.
• Reheating Tip: Add a splash of milk or cream before reheating to bring back its creamy texture.

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FAQ:

Can I use other types of cheese?
Absolutely! Monterey Jack melts beautifully, but mozzarella or a cheddar blend also works great.

Can I make this ahead of time?
Yes! Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking.

What if I don’t have heavy cream?
You can use a mixture of milk and cream cheese or even evaporated milk for a lighter version.

Is this dish spicy?
Only mildly, depending on the diced tomatoes with green chiles. To make it milder, use plain diced tomatoes instead.

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History / Fun Facts:
The inspiration for Monterey Chicken Spaghetti stems from the popular Monterey Chicken dish—grilled chicken breasts topped with cheese, bacon, and tomatoes. Over time, Southern home cooks decided to transform that beloved combination into a baked pasta masterpiece.

This recipe perfectly captures that warm, cheesy comfort the South is famous for. It’s a family-style meal meant to bring everyone together around the table, with laughter, stories, and plates piled high. Every forkful feels like a hug—rich, familiar, and utterly satisfying.

So whether you’re feeding a crowd or just craving something hearty, Monterey Chicken Spaghetti delivers the best of both worlds: the nostalgia of a casserole and the indulgence of a creamy pasta dish.