why make this recipe

Monterey Chicken Spaghetti is warm, cheesy, and easy to cook. It mixes tender chicken, gooey Monterey Jack cheese, and simple pantry ingredients. You can make it on a weeknight or for guests. The dish fills the table without much fuss.

introduction

This recipe makes a creamy, comforting pasta that many people like. If you enjoy quick chicken pasta dishes, try similar simple chicken ideas like this 15-minute garlic butter chicken bites recipe for another fast meal. The steps below are clear and use common ingredients.

how to make Monterey Chicken Spaghetti

Follow these steps in order and keep things warm. Cook the spaghetti first and set it aside. Brown the seasoned chicken, then make the sauce in the same pan. Return the chicken and add the pasta. Stir in the cheese until it melts and becomes creamy.

Ingredients :

12 ounces spaghetti, 2 large boneless, skinless chicken breasts, cut into bite-sized pieces, 1 cup shredded Monterey Jack cheese, 1 medium yellow onion, finely chopped, 3 cloves garlic, 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 (for garnish)

Directions :

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Drain and set aside., Heat olive oil in a large skillet over medium heat. Season the chicken with paprika, Italian seasoning, salt, and pepper. Cook until browned and fully cooked. Remove chicken and set aside., In the same skillet, melt butter and sauté the chopped onion until translucent. Add garlic and cook for another minute until fragrant., Pour in chicken broth and heavy cream. Stir and let simmer until slightly thickened., Return chicken to the skillet and stir to coat with sauce. Add cooked spaghetti and toss to combine., Sprinkle shredded Monterey Jack cheese over the pasta. Stir until melted and creamy., Garnish with chopped fresh parsley and serve warm.

how to serve Monterey Chicken Spaghetti

Serve it hot straight from the pan. Plate a portion and add a sprinkle of fresh parsley. You can serve with a simple green salad or steamed vegetables. Offer extra cheese at the table for anyone who wants more.

how to store Monterey Chicken Spaghetti

Let the pasta cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. To reheat, warm gently in a skillet with a splash of milk or cream, or heat in the microwave in short intervals, stirring between each.

tips to make Monterey Chicken Spaghetti

Cut chicken evenly so it cooks at the same rate.
Do not overcook the pasta; al dente holds up better in the sauce.
Use warm cream or broth when adding to the pan to keep the sauce smooth.
Stir the cheese in slowly off the heat if the sauce is very hot to avoid grainy texture.
Taste and adjust salt and pepper at the end.

variation (if any)

Add cooked bacon or ham for a smoky flavor.
Stir in diced tomatoes or roasted red peppers for color and tang.
Swap Monterey Jack for cheddar or pepper jack for spice.
Use half-and-half instead of heavy cream for a lighter sauce.

FAQs

Q: Can I use a different pasta instead of spaghetti?
A: Yes. Use fettuccine, penne, or any pasta you have. Cooking time may vary.

Q: Can I make this with leftover cooked chicken?
A: Yes. Add the cooked chicken in the sauce just to warm it through.

Q: Is it okay to use low-fat milk instead of heavy cream?
A: You can, but the sauce will be thinner and less rich. Add a little extra cheese to thicken.

Q: Can I freeze Monterey Chicken Spaghetti?
A: Freezing is not ideal because the cream sauce can change texture. If you must, freeze for up to 1 month and thaw in the fridge before reheating.