Description
Creamy and cheesy Monterey Chicken Spaghetti combines pasta, chicken, bacon, and tomatoes for a delightful weeknight meal.
Ingredients
Scale
- 12 oz dried spaghetti pasta
- 2 tbsp olive oil
- 1.5 lbs boneless skinless chicken breasts (diced)
- 8 strips bacon (cooked and crumbled)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups monterey jack cheese (shredded)
- 1 cup sharp cheddar cheese (shredded)
- 1 cup diced tomatoes (drained)
- 0.5 cup chopped green onions
- 1 tsp Italian seasoning
- 0.5 tsp paprika
- salt and black pepper (to taste)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil and cook spaghetti until al dente, about 8-10 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt, pepper, Italian seasoning, and paprika.
- Cook chicken in the skillet for 6-8 minutes until golden brown and cooked through. Add minced garlic and cook 1-2 minutes more.
- Pour in heavy cream and chicken broth, bring to a simmer, and cook for 3-4 minutes until slightly reduced.
- Reduce heat to low and gradually add shredded cheeses, stirring constantly until melted and smooth.
- Add cooked spaghetti, crumbled bacon, diced tomatoes, and half the green onions to the cheese sauce. Toss until evenly combined.
- Transfer mixture to prepared baking dish and spread evenly. Sprinkle additional cheese on top if desired.
- Bake uncovered for 20-25 minutes until cheese is melted and bubbly. Let rest 5 minutes before serving.
- Garnish with remaining green onions and serve hot.
Notes
Cool to room temperature before storing. Refrigerate leftovers for up to 3-4 days or freeze for up to 2 months. Use rotisserie chicken for a quicker option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg