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This dreamy Monterey Chicken Spaghetti has come to my rescue more times than I can count. Picture rich, creamy noodles, juicy bits of chicken, and loads of gooey cheese all tangled up together. Rotel tomatoes bring a subtle spice that really wakes this up. My crew always wants seconds!
This dish started out when I needed to use leftover rotisserie chicken and whatever was left in the pantry. It turned into our top pick for weeknight meals. Hearty, comforting, quick—gotta love it, especially when we're all rushing around.
Tasty Ingredients
- Fresh parsley sprinkled on top gives a bright pop of color and livens things up
- Salt and black pepper help all the flavors come together
- Monterey Jack cheese delivers super melty, stretchy goodness
- Chicken broth makes your sauce just the right thickness
- Sour cream keeps things tangy and makes the sauce extra smooth
- Rotel tomatoes add a little heat and a boost of flavor
- Cream of chicken soup is an easy shortcut to silky, rich sauce
- Onion and garlic bring out loads of depth right from the start
- Chicken breast, already cooked (rotisserie chicken is perfect) for quick, lean protein
- Olive oil gets the onions and garlic going for big flavor
- Spaghetti soaks up all that lovely creamy sauce
- Smoked paprika gives a gentle smoky push that takes it up a notch
Simple Steps
- Get Ready to Finish
- Once it all comes out of the oven, let it sit and chill for about five minutes before digging in. This little pause means the sauce won’t run everywhere and gets extra creamy. Sprinkle your chopped parsley over right as you dish up for the best flavor boost and a splash of color.
- Bake It Up
- Scoop the pasta and sauce into a roomy baking pan—9x13 inches works great. Sprinkle on the rest of your cheese. Pop it in the oven at 350°F and let it go, uncovered, for roughly 20 minutes. It's ready when the cheese bubbles and the edges get a little golden.
- Mix Pasta In
- Put those noodles straight into the skillet with the hot, creamy sauce. Use tongs to toss and swirl until everything is coated. If it seems a little thick, splash in some saved pasta water until it loosens up the way you like.
- Add Chicken & Season
- Drop your chopped or shredded chicken, smoked paprika, salt, and pepper into the sauce. Mix everything up so all the chicken pieces get coated. Toss in half your Monterey Jack and stir until it melts for a creamy bite.
- Stir Together Creamy Sauce
- Keep the stove on medium low. Pour in chicken soup, your drained Rotel, a scoop of sour cream, and pour over the broth. Keep stirring every so often while it heats up slowly until the sauce’s smooth and starts to get a little thicker, just a few minutes.
- Sauté Aromatics
- Set oil in a wide pan and let it get warm on medium. Toss in your diced onion and cook for around four or five minutes, letting it get soft but not browned. Add garlic and stir it for 30 seconds—just enough to get that great smell, but don’t let it burn, or it’ll taste bitter.
- Boil Your Noodles
- Fill a pot with water, salt it well, and cook the spaghetti until almost tender—just a smidge less than the time on the box. This way, the pasta won’t get soggy when you bake. Before you drain, scoop out a mug of the pasta water to thin the sauce later if needed.
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The Rotel tomatoes are honestly the magic that makes this shine. I only found out by chance—grabbed them instead of plain diced tomatoes by accident—and wow, that little extra heat made everything taste next level without being too spicy.
Plan Ahead Tips
This is a meal prep champ. You can put everything together right up until it’d go in the oven. Cover well and stash in the fridge for up to two days. When you’re ready to bake, let it sit out for half an hour first, then bake as usual. You might just need about ten more minutes in the oven.
Ways to Make It Yours
What’s great about this dish is you can make it your own. Throw in cheddar or mozzarella instead of Monterey Jack, or go with pepper jack for a spicy kick. Add in veggies like mushrooms, bell peppers, or spinach if you’re feeling it. For a crispy top, sprinkle some panko breadcrumbs mixed with butter over everything before baking.
How to Serve
This is already a full meal by itself, but I like to serve it with a simple salad dressed with vinaigrette to lighten things up. Garlic bread goes perfectly for scooping up all the cheesy sauce. If you’re cooking for a crowd, set out fun toppings like jalapeño slices, cooked bacon crumbles, or some extra chopped herbs.
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Common Queries
- → What other cheese can I try?
Sure! You can replace Monterey Jack with cheddar, Colby Jack, or even pepper jack if you like some spice.
- → What’s Rotel, and can I use something else?
Rotel is diced tomatoes mixed with green chilies. You can easily sub it with a can of diced tomatoes and a fresh green chili or jalapeño.
- → Can I assemble this early?
Definitely! Put it together beforehand, wrap it up, and stick it in the fridge. Bake it fresh before you dig in for the best results.
- → How do I keep leftovers fresh?
Leftovers stay good in the fridge for three days if sealed in an airtight container. Warm them up in the oven or microwave when ready to eat.
- → No spaghetti? Can I use other pasta?
Of course! Noodles like penne, fettuccine, or linguine are great alternatives here.
- → Can I throw in more veggies?
Yes! Feel free to add extras like mushrooms, spinach, or bell peppers for more flavor and crunch.