why make this recipe

This dish is quick, creamy, and full of cheese. It feeds a family and uses simple ingredients you may already have. You can make it on a weeknight and everyone will like it.

introduction

Monterey Chicken Spaghetti Pasta is a warm, cheesy pasta with tender chicken and a light cream sauce. It cooks fast and tastes comforting. If you like simple chicken pasta ideas, try a similar BBQ chicken pasta salad recipe for a different flavor.

how to make Monterey Chicken Spaghetti Pasta

Cook the spaghetti until it is al dente and set it aside.
Season the chicken with paprika, Italian seasoning, salt, and pepper. Brown the pieces in olive oil until fully cooked, about 5–7 minutes, then remove and set aside.
In the same pan, melt butter and cook the chopped onion until soft, about 3–4 minutes. Add garlic and cook 30 seconds.
Pour in chicken broth and heavy cream. Stir and simmer gently for about 5 minutes until the sauce thickens a little.
Return the chicken and cooked spaghetti to the skillet and toss to coat with the sauce.
Sprinkle Monterey Jack cheese over the pasta, cover the pan, and let the cheese melt for 2–3 minutes.
Remove from heat, sprinkle with fresh parsley, and serve hot.

Ingredients :

12 ounces spaghetti, cooked to al dente, 2 boneless, skinless chicken breasts, cut into bite-sized pieces, 1 cup shredded Monterey Jack cheese, 1 medium yellow onion, finely chopped, 3 garlic cloves, minced, 1 cup chicken broth, 1/2 cup heavy cream, 2 tablespoons olive oil, 1 tablespoon butter, 1 teaspoon paprika, 1 teaspoon Italian seasoning, Salt and black pepper, to taste, Fresh parsley, chopped

Directions :

Cook spaghetti in a large pot of salted boiling water following package instructions until al dente. Drain and set aside., Heat olive oil in a large skillet over medium heat. Season chicken pieces with paprika, Italian seasoning, salt, and black pepper. Add chicken to skillet and cook, stirring occasionally, for 5–7 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside., In the same skillet, melt butter over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until aromatic., Pour in chicken broth and heavy cream, stirring well to combine. Lower heat and let the sauce simmer gently for about 5 minutes until slightly thickened., Return cooked spaghetti and chicken to the skillet. Toss thoroughly to coat pasta and chicken with sauce., Evenly distribute shredded Monterey Jack cheese over the pasta mixture. Cover skillet and allow cheese to melt for 2–3 minutes., Remove skillet from heat. Garnish with freshly chopped parsley and serve while hot.

how to serve Monterey Chicken Spaghetti Pasta

Serve it hot from the pan. Add a green salad or steamed vegetables on the side. A slice of crusty bread works well to soak up the sauce.

how to store Monterey Chicken Spaghetti Pasta

Cool the pasta to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Reheat gently on the stove with a splash of broth or cream to loosen the sauce.

tips to make Monterey Chicken Spaghetti Pasta

Do not overcook the spaghetti; al dente holds up better in the sauce.
Cut chicken into evenly sized pieces so they cook in the same time.
Use fresh garlic and onion for best flavor.
If the sauce gets too thick, add a little more chicken broth or cream.
Cover the pan while melting the cheese to help it melt quickly.

variation (if any)

Add bell peppers or mushrooms when cooking the onion for more vegetables.
Swap Monterey Jack for cheddar or pepper jack for extra heat.
Use rotisserie chicken to save time.
Make it baked: transfer to a baking dish, top with extra cheese, and bake until bubbly.

FAQs

Q: Can I use a different pasta?
A: Yes. Use penne, fettuccine, or any pasta you like. Cooking time may change.

Q: Can I make this dairy-free?
A: You can use dairy-free cream and cheese substitutes. The sauce will taste different but still work.

Q: How do I reheat leftovers without drying them out?
A: Reheat on the stove over low heat with a splash of broth or cream, stirring until warm.

Q: Can I cook the chicken ahead of time?
A: Yes. Cooked chicken keeps in the fridge for 2–3 days. Add it to the sauce when you reheat.