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Thick layer of cooked spaghetti noodles coated in a rich creamy sauce and chicken for Monterey Chicken Spaghetti.

Ultimate Monterey Chicken Spaghetti Casserole

Monterey Chicken Spaghetti is an indulgent pasta bake featuring tender chicken, creamy sauce, melted cheddar and jack cheeses, crispy bacon, and a sweet barbecue drizzle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz dry spaghetti noodles 340g, cooked al dente
  • 1.5 lbs boneless skinless chicken breasts 680g, cut into bite-sized chunks
  • 1 tbsp olive oil 15ml, for searing
  • 8 oz cream cheese 225g, softened
  • 1 cup heavy cream 240ml
  • 0.5 cup chicken broth 120ml
  • 1 tsp garlic powder 3g
  • 1 tsp kosher salt 5g
  • 0.5 tsp black pepper 1g
  • 1 cup sharp cheddar cheese 113g, freshly shredded
  • 1 cup Monterey Jack cheese 113g, freshly shredded
  • 0.25 cup barbecue sauce 60ml
  • 6 slices thick-cut bacon cooked and crumbled
  • 2 medium Roma tomatoes diced
  • 3 green scallions chopped

Equipment

  • 1 9x13-inch White Ceramic Baking Dish Essential for even heating and golden-brown edges.
  • 1 Large Skillet Heavy-bottomed preferred for searing the chicken.

Instructions
 

Preparation and Cooking
  1. Preheat your oven to 375°F (190°C). Generously grease a 9x13-inch white ceramic baking dish.
  2. Bring a large pot of salted water to a boil. Cook the spaghetti noodles until just al dente (about 8-9 minutes). Drain and set aside.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken chunks, season with the kosher salt and black pepper, and sear for 5-7 minutes until fully cooked and golden. Remove chicken to a plate.
  4. Reduce the skillet heat to medium-low. Whisk in the softened cream cheese, heavy cream, chicken broth, and garlic powder. Simmer for 3-4 minutes, whisking constantly until smooth and velvety.
  5. Toss the cooked spaghetti noodles and seared chicken back into the skillet with the cream sauce, tossing until thoroughly coated.
  6. Transfer the mixture to the prepared baking dish. Blanket the top evenly with the shredded cheddar and Monterey Jack cheeses. Bake uncovered for 15-20 minutes until the cheese is slightly bubbly and golden-brown at the edges.
  7. Remove from the oven. Drizzle glossy zig-zags of barbecue sauce over the top. Scatter the crispy crumbled bacon, vibrant diced red tomatoes, and freshly chopped green scallions evenly across the dish. Serve immediately.

Notes

Tip 1: Always grate your own block cheese to ensure a gooey melt without grainy textures.
Tip 2: Do not overcook your spaghetti during the boiling phase, as it will continue to soften slightly in the oven.
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