Let Me Tell You About My Monterey Chicken Spaghetti
So here’s the deal: this isn’t your grandma’s Sunday spaghetti situation, unless your grandma was the sort who snuck bacon into everything (which, honestly, is a world I want to live in). The first time I made Monterey Chicken Spaghetti was on a school night when one of the kids asked for “something saucy, something cheesy, and please, not chili again.” Funny, because I’d been craving something that didn’t make me do calculus just to get dinner on the table. You know those weeks. Well, I cobbled this together, and now it’s our comfort food for slightly chaotic days. One time, I accidentally used too much cheese (if there is such a thing) and it was scandalously gooey, but no one complained, except maybe the dishwasher later.
Why You’ll Love This (Hey, I Can’t Be the Only One)
I make this when I need a win—and also when I need to convince a family of picky eaters that I did, in fact, make dinner. My family goes absolutely bonkers for the combo of smoky bacon, juicy chicken, and all that melty cheese (I mean, how could you not?). And honestly, sometimes I even sneak in a bit of spinach and hope no one notices. This recipe saves my bacon (pun intended) when I’ve forgotten to grocery shop properly. Not that I recommend winging it, but it always works out. And once, someone asked if I got it form a restaurant. I didn’t! But, that did make me a teeny bit smug for the evening.
What You’ll Need (and My Substitutions When I’m Scrambling)
- 8 oz spaghetti (I use whatever shape is on hand—believe me, penne works in a pinch)
- 1 lb cooked chicken breast, shredded or chopped (rotisserie chicken is basically a blessing here)
- 6 slices bacon, cooked and crumbled (turkey bacon? Sure. Not the same but it’ll do)
- 2 cups Monterey Jack cheese, shredded (sometimes I mix in cheddar, or honestly, use up all those tiny cheese nubs in the fridge)
- 1 can (10.5 oz) cream of chicken soup (my grandmother always insisted on Cream of Mushroom, and sometimes I listen to her ghost)
- 1/2 cup sour cream (plain yogurt works too, if you’re in a jam)
- 1/4 cup milk (any kind; one time I used half-and-half and it was luxurious)
- 1/2 cup diced tomatoes (rotel for a kick, regular for the faint of heart)
- 1/3 cup green onions, sliced (if you’re out, skip it, I promise it’ll be fine)
- Salt and pepper, to taste (I never remember the pepper till I’m already serving, to be honest)
How To Throw It All Together (Yes, It’s That Easy)
- Cook your spaghetti according to the package—I just set my timer, or I’ll forget and end up with spaghetti mush. Drain it. Don’t worry if the noodles stick, they’ll loosen up later anyway.
- In a big ol’ bowl, mix together the cooked chicken, half the bacon, 1 and 1/2 cups of the cheese, cream of chicken soup, sour cream, milk, tomatoes, and most of the green onions. If it looks like a weird mess, you’re on the right track. I usually sneak a little taste here (cook’s right, right?).
- Add the drained pasta. Stir it like you mean it, so it’s evenly coated—no naked noodles allowed.
- Pop all that into a greased 9×13 pan (or a casserole dish, or a lasagna pan—heck, I once used an ovenproof skillet when I couldn’t find the right pan).
- Top with the rest of the cheese (don’t skimp!), the remaining bacon, and a little extra green onion if you’re feeling fancy.
- Bake uncovered at 350°F (175°C) for about 25 minutes. Look for melty, bubbly, golden edges—if you like a nice crust, broil it for a couple minutes at the end. Just keep an eye on it; I burned the cheese once and it smelled… well, let’s just say don’t walk away now!
- Let it sit for 10 minutes. You can try to skip this, but the whole thing sort of collapses if you’re too eager, which is basically my life story.
- Serve it up with a big spoon, and, if you’re me, add a dash of hot sauce because it’s always a good idea.
Notes From My Not-So-Perfect Test Kitchen
- The bacon: if you cook it crispy, keep a couple pieces aside just for pre-dinner snacking. (You deserve it, chef.)
- This tastes even better the next day—if there’s any left. I swear the flavors get friendlier overnight.
- Your cheese: don’t stress if you mix types. Monterrey Jack is the main attraction, but honestly, ‘fridge cheese’ is just as good.
Things I’ve Tried (or Wish I Hadn’t)
- One time I tossed in sautéed bell peppers—it was tasty, but the kids staged a mini protest. Maybe try mushrooms instead if you like ’em.
- I subbed Greek yogurt for sour cream once. Worked out okay, but the texture was a bit odd—so maybe not my brightest idea.
- Spicy version: Add jalapeños before baking. I loved it, my husband needed a glass of milk. So, there’s that.
Equipment—But Actually, Improvise!
- Large pot (for pasta—you can use a Dutch oven if that’s what you’ve got)
- Mixing bowl (I sometimes just mix in the pasta pot to save dishes)
- 9×13 baking dish (any ovenproof dish close to this size is fine, just don’t overfill)
- Cheese grater (already shredded works if you’re not feeling it—no judgment!)
I once used a cake pan because nothing else was clean. It was a tad messy, but tasty is tasty.
How to Store It (If Any Survives)
Keep extras covered in the fridge up to 3 days, though honestly, in my house it never lasts more than a day! Reheat covered so it doesn’t dry out—microwave or oven both work fine. A little splash of milk on leftovers makes them even creamier. I have yet to meet a freezer version I’m happy with, though.
Serving—What To Eat With It (And My Family’s Odd Taste)
This is hearty, so we usually do a simple side salad or garlic bread. My kids love it with a scoop of sweetcorn on the side, which isn’t traditional but makes them happy. Sometimes, if I’m getting fancy, I garnish with fresh cilantro. And maybe a cold beer for the grownups—just saying.
Pro Tips I Learned the Hard Way
- Don’t rush the resting time! I once scooped right into it and it turned into a cheesy landslide.
- Overcooked pasta makes this mushy. Stop cooking the pasta when it’s just barely al dente, even if you think it needs another minute.
- Actually, draining off too much bacon grease is a mistake—I often save a spoonful to stir in for that smoky flavor.
FAQ—Real Questions, Real Answers
- Can I use canned chicken? Yep. Not my first choice, but if you’re in a pinch and it’s all you have, go for it. Maybe up the seasoning a smidge.
- What about gluten-free? Oh, for sure! Just use gluten-free pasta and double-check your soup. No one will know (unless you tell them; I never do!)
- Does this freeze? I get this a lot. In my experience, it gets a bit weird when thawed—kinda dry and not so saucy. I’d just halve the recipe if needed instead of freezing.
- What if I don’t have Monterey Jack? Truth be told, any melty cheese works. Mozzarella, cheddar—heck, I once threw in a bit of gouda and it wasn’t half bad.
- How spicy is it? It’s pretty tame as written, but if you swap in Rotel or throw in some jalapeños, you’ll get a little Tex-Mex kick. I vote yes, but then again, I’m a bit reckless there.
And before I forget: If you find yourself snacking on bacon bits while cooking, just call it quality control. We all do it.
Ingredients
- 8 oz spaghetti (I use whatever shape is on hand—believe me, penne works in a pinch)
- 1 lb cooked chicken breast, shredded or chopped (rotisserie chicken is basically a blessing here)
- 6 slices bacon, cooked and crumbled (turkey bacon? Sure. Not the same but it’ll do)
- 2 cups Monterey Jack cheese, shredded (sometimes I mix in cheddar, or honestly, use up all those tiny cheese nubs in the fridge)
- 1 can (10.5 oz) cream of chicken soup (my grandmother always insisted on Cream of Mushroom, and sometimes I listen to her ghost)
- 1/2 cup sour cream (plain yogurt works too, if you’re in a jam)
- 1/4 cup milk (any kind; one time I used half-and-half and it was luxurious)
- 1/2 cup diced tomatoes (rotel for a kick, regular for the faint of heart)
- 1/3 cup green onions, sliced (if you’re out, skip it, I promise it’ll be fine)
- Salt and pepper, to taste (I never remember the pepper till I’m already serving, to be honest)
Instructions
-
1Cook your spaghetti according to the package—I just set my timer, or I’ll forget and end up with spaghetti mush. Drain it. Don’t worry if the noodles stick, they’ll loosen up later anyway.
-
2In a big ol’ bowl, mix together the cooked chicken, half the bacon, 1 and 1/2 cups of the cheese, cream of chicken soup, sour cream, milk, tomatoes, and most of the green onions. If it looks like a weird mess, you’re on the right track. I usually sneak a little taste here (cook’s right, right?).
-
3Add the drained pasta. Stir it like you mean it, so it’s evenly coated—no naked noodles allowed.
-
4Pop all that into a greased 9×13 pan (or a casserole dish, or a lasagna pan—heck, I once used an ovenproof skillet when I couldn’t find the right pan).
-
5Top with the rest of the cheese (don’t skimp!), the remaining bacon, and a little extra green onion if you’re feeling fancy.
-
6Bake uncovered at 350°F (175°C) for about 25 minutes. Look for melty, bubbly, golden edges—if you like a nice crust, broil it for a couple minutes at the end. Just keep an eye on it; I burned the cheese once and it smelled… well, let’s just say don’t walk away now!
-
7Let it sit for 10 minutes. You can try to skip this, but the whole thing sort of collapses if you’re too eager, which is basically my life story.
-
8Serve it up with a big spoon, and, if you’re me, add a dash of hot sauce because it’s always a good idea.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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