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Creamy Monterey Chicken Spaghetti Casserole

A fork lifting a large portion of creamy, cheesy Monterey Chicken Spaghetti, showing long strands of pasta and chunks of chicken.
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Make this comforting and cheesy Monterey Chicken Spaghetti Casserole for a satisfying family dinner. It features tender chicken, spaghetti, and a rich, creamy sauce, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound spaghetti, cooked and drained
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup milk
  • 1 cup chicken broth
  • 4 ounces cream cheese, cubed
  • 1 cup salsa (mild or medium)
  • 2 cups shredded Monterey Jack cheese, divided
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with chili powder, cumin, garlic powder, salt, and pepper.
  3. Cook the seasoned chicken in the skillet until it is browned and cooked through. Remove the chicken and set it aside.
  4. In the same skillet, add the chopped onion and green bell pepper. Cook until softened, about 5 minutes.
  5. Reduce the heat to low. Stir in the cream of chicken soup, cream of mushroom soup, milk, and chicken broth. Whisk until smooth.
  6. Add the cubed cream cheese and stir constantly until the cheese melts into the sauce.
  7. Stir in the salsa and the cooked chicken. Mix well to combine.
  8. Fold in 1 1/2 cups of the Monterey Jack cheese until it melts into the sauce, creating a creamy texture.
  9. Add the cooked and drained spaghetti to the sauce mixture and toss gently until the pasta is fully coated.
  10. Pour the spaghetti mixture into the prepared baking dish.
  11. Top the casserole evenly with the remaining 1/2 cup Monterey Jack cheese and the cheddar cheese. Sprinkle with breadcrumbs if you are using them.
  12. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  13. Let the casserole rest for 5 minutes before serving.

Notes

  • For a slight Tex-Mex flavor, use a spicy salsa or add a dash of hot sauce to the sauce mixture.
  • If you want to skip the baking step, you can serve this immediately after mixing the pasta with the sauce for a stovetop creamy chicken spaghetti.
  • This recipe works well with common pantry staples, making it a good option when you are looking for quick meal planning solutions.
  • If you are trying to manage your diet, consider using low-fat cream cheese and reduced-sodium soups.

Nutrition

Find it online: https://carlacooking.com/monterey-chicken-spaghetti-recipe/