Monterey Chicken Spaghetti (Print Version)
Creamy baked spaghetti with chicken, vegetables, and melted Monterey Jack cheese
# What You Need:
→ Pasta
01 - 12 oz spaghetti
→ Chicken
02 - 2 cups cooked chicken breast, shredded or diced (about 10 oz)
→ Vegetables
03 - 1 cup red bell pepper, diced
04 - 1 cup yellow onion, diced
05 - 2 cloves garlic, minced
→ Sauce & Dairy
06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup Monterey Jack cheese, shredded
10 - 1/2 cup sharp cheddar cheese, shredded
11 - 1/2 cup low-sodium chicken broth
12 - 1/4 cup sour cream
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper
15 - 1/4 tsp smoked paprika
→ Topping
16 - 1/2 cup Monterey Jack cheese, shredded
17 - 2 green onions, thinly sliced
# Preparation Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain well and set aside.
03 - In a large skillet over medium heat, melt the butter. Add diced onions and bell peppers; sauté for 3–4 minutes until softened. Add minced garlic and cook 1 minute longer until fragrant.
04 - Stir flour into the skillet and cook for 1 minute, stirring constantly. Gradually whisk in milk and chicken broth. Continue cooking and whisking for 3–4 minutes until the sauce thickens and bubbles.
05 - Add Monterey Jack cheese, sharp cheddar cheese, salt, black pepper, and smoked paprika to the sauce. Stir continuously until all cheese is melted and the sauce becomes smooth and creamy.
06 - Remove the skillet from heat. Stir in sour cream until fully incorporated, then add the cooked chicken and drained spaghetti. Toss everything together until evenly coated with sauce.
07 - Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top in an even layer.
08 - Bake for 20–25 minutes until the cheese is melted, bubbly, and lightly golden on top. The edges should be slightly crispy.
09 - Remove from oven and let rest for 5 minutes. Garnish with thinly sliced green onions before serving hot.
# Expert Advice:
01 -
- The homemade cheese sauce comes together in minutes but tastes like it simmered all afternoon
- Its the perfect way to transform leftover chicken into something entirely new and exciting
02 -
- The sauce will seem thick before you add the pasta, but the spaghetti absorbs some liquid as it bakes
- If your sauce looks grainy, whisk in a splash more warm milk until smooth
03 -
- Grate your cheese from a block for the smoothest sauce
- Room temperature ingredients blend more easily than cold ones