Monterey Chicken Spaghetti combines bold, smoky flavors with creamy pasta to create a dish that’s destined to become a weeknight favorite. Inspired by the famous Monterey Chicken, this recipe transforms the beloved barbecue chicken into a hearty spaghetti casserole. Layers of tender chicken, barbecue sauce, melted Monterey Jack cheese, and creamy pasta create a symphony of flavors in every bite. Whether you’re cooking for your family, meal-prepping for the week, or planning a potluck contribution, this dish is the perfect comfort food for all occasions.
Loaded with protein-rich chicken, fiber-packed veggies, and a creamy, cheesy sauce, Monterey Chicken Spaghetti is a complete meal in one dish. This recipe uses common ingredients you probably already have in your pantry, making it easy to whip up with minimal effort. Plus, with a few tweaks, you can make it fit various dietary preferences or customize it to suit your family’s tastes.
Why You’ll Love This Recipe
Monterey Chicken Spaghetti offers a delicious twist on traditional baked pasta dishes. It’s a one-dish wonder that delivers smoky barbecue flavors, cheesy goodness, and creamy pasta all in one bite. Here’s why this recipe is a must-try:
- Packed with Flavor: The tangy barbecue sauce, smoky chicken, and creamy cheese blend into a rich, indulgent dish.
- Easy to Customize: Adjust the spice level, swap the cheese, or add veggies for a personalized twist.
- Kid-Friendly: This recipe is loved by kids and adults alike, making it a great choice for family dinners.
- Meal Prep Friendly: It reheats beautifully, so you can enjoy it throughout the week.
- Crowd-Pleaser: Perfect for gatherings, potlucks, or game nights—this casserole is always a hit.
Preparation Time and Servings
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Yield: 6 servings
- Serving Size: 1 large portion
Nutritional Information (per serving)
- Calories: 430
- Carbohydrates: 42g
- Protein: 28g
- Fat: 15g
- Fiber: 3g
- Sugar: 9g
Ingredients
To make this flavorful Monterey Chicken Spaghetti, gather the following ingredients:
- 8 oz spaghetti (or your favorite pasta)
- 2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
- 1 cup barbecue sauce (use your favorite brand or homemade)
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup frozen or fresh corn kernels
- 1/2 cup black beans (drained and rinsed)
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese (optional, for topping)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 green onions (chopped, for garnish)
- Cilantro or parsley (optional, for garnish)
Step-by-Step Instructions
- Prepare the Pasta: Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Sauté the Veggies: Heat olive oil in a large skillet over medium heat. Add corn, black beans, and diced tomatoes. Sauté for 3-4 minutes until the mixture is warmed through.
- Make the Sauce: In the same skillet, add heavy cream, chicken broth, barbecue sauce, garlic powder, smoked paprika, chili powder, salt, and pepper. Stir well and let the sauce simmer for 5 minutes.
- Combine Pasta and Sauce: Add the cooked spaghetti and shredded chicken to the skillet. Toss everything together until the pasta is fully coated in the sauce.
- Layer the Dish: Transfer half of the pasta mixture to the prepared baking dish. Sprinkle 1 cup of Monterey Jack cheese over the top. Add the remaining pasta mixture and top with the remaining Monterey Jack cheese and optional cheddar cheese.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and garnish with chopped green onions and fresh cilantro or parsley. Serve hot and enjoy!
Ingredient Background
- Monterey Jack Cheese: This creamy, mild cheese melts beautifully and adds a luxurious texture to the casserole. You can substitute it with mozzarella or a blend of cheeses if desired.
- Barbecue Sauce: The barbecue sauce brings tangy sweetness and smoky depth to the dish. Choose a sauce with flavors you love, or experiment with spicy or honey-infused varieties.
- Shredded Chicken: Using pre-cooked chicken, like rotisserie, saves time and ensures tender, juicy meat. For extra flavor, season the chicken with smoked paprika and chili powder before shredding.
- Spaghetti: Traditional spaghetti works well, but feel free to use whole wheat, gluten-free, or alternative pasta options for dietary preferences.
- Black Beans and Corn: These add texture, color, and a subtle Southwestern flair. You can omit or replace them with bell peppers, zucchini, or mushrooms.
Technique Tips
- Cook Pasta Al Dente: Slightly undercooking the pasta ensures it doesn’t become mushy while baking.
- Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting. Shred your cheese for the best results.
- Taste the Sauce: Adjust the seasoning of the sauce before combining it with the pasta. Add more barbecue sauce for sweetness or chili powder for heat.
- Avoid Overbaking: Keep an eye on the casserole while baking uncovered to prevent the cheese from burning.
- Let It Rest: Allow the dish to cool for 5 minutes before serving to make it easier to portion and enhance the flavors.
Alternative Presentation Ideas
- Individual Servings: Portion the pasta into oven-safe ramekins for personalized servings.
- Stuffed Bell Peppers: Use the pasta mixture to fill halved bell peppers and bake for a fun, colorful twist.
- Skillet Presentation: Serve the pasta straight from a cast-iron skillet for a rustic, family-style presentation.
- Layered Casserole: Create distinct layers of pasta, chicken, sauce, and cheese for a lasagna-like effect.
Additional Tips for Success
- Boost the Flavor: Add a dash of liquid smoke or Worcestershire sauce to the sauce for extra depth.
- Balance the Sweetness: If the barbecue sauce is very sweet, add a splash of vinegar or a squeeze of lemon juice for balance.
- Double the Batch: This recipe freezes well, so consider doubling it and saving one for later.
Recipe Variations
- Spicy Monterey Chicken Spaghetti: Add diced jalapeños or a pinch of cayenne pepper for heat.
- Vegetarian Version: Replace the chicken with grilled veggies like zucchini, bell peppers, and mushrooms.
- Low-Carb Alternative: Use spaghetti squash or zucchini noodles in place of spaghetti.
- Mexican-Inspired: Swap the Monterey Jack cheese for a Mexican cheese blend and add salsa instead of barbecue sauce.
Freezing and Storage
- To Store: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through.
- To Freeze: Assemble the casserole but don’t bake it. Cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
Healthier Twist Ideas
- Use whole wheat or chickpea pasta for added fiber and protein.
- Substitute heavy cream with Greek yogurt or a light cream alternative.
- Opt for reduced-fat cheese or use less cheese to cut down on calories.
- Add more vegetables like spinach, broccoli, or diced carrots for extra nutrients.
Serving Suggestions for Events
- Family Dinners: Pair with a simple side salad and garlic bread for a complete meal.
- Game Day: Serve it alongside chips and guacamole for a casual, crowd-pleasing spread.
- Potlucks: Bring the casserole in a disposable aluminum pan for easy transport and cleanup.
- Holiday Gatherings: Dress it up with fresh herbs and serve it as part of a festive buffet.
Special Equipment
- Large skillet
- 9×13-inch baking dish
- Cheese grater
- Aluminum foil
Frequently Asked Questions
1. Can I use leftover chicken for this recipe?
Yes, leftover chicken works wonderfully in this dish. Just shred or chop it into bite-sized pieces before mixing it with the pasta and sauce.
2. Can I make this dish ahead of time?
Absolutely! You can assemble the casserole a day in advance, cover it tightly, and store it in the refrigerator. When ready to bake, let it come to room temperature and follow the baking instructions.
3. What can I use instead of Monterey Jack cheese?
Mozzarella, Colby Jack, or even Gouda are great substitutes for Monterey Jack cheese. Choose one that melts well and complements the barbecue flavors.
4. Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta and ensure your barbecue sauce and other ingredients are gluten-free.
5. Can I use a different type of pasta?
Yes, any pasta shape will work. Penne, fusilli, or rigatoni are great alternatives if you prefer something other than spaghetti.
6. How do I prevent the casserole from drying out?
Covering the dish with foil during the first part of baking helps retain moisture. Adding enough sauce to coat the pasta also ensures it stays creamy.
7. Can I add more vegetables to the dish?
Definitely! Feel free to include additional vegetables like bell peppers, spinach, or zucchini to boost the nutritional value and flavor.
8. How do I reheat leftovers without drying them out?
To reheat, add a splash of chicken broth or milk to the pasta before microwaving or reheating in the oven. Cover with foil to lock in moisture.
Conclusion
Monterey Chicken Spaghetti is a show-stopping dish that delivers big on flavor and comfort. With its rich barbecue-infused sauce, creamy cheese, and tender chicken, it’s bound to become a staple in your recipe rotation. Whether you’re cooking for a busy weeknight or hosting a gathering, this versatile casserole will leave everyone asking for seconds. Give it a try, and don’t forget to experiment with the variations to make it uniquely yours!
Print
Monterey Chicken Spaghetti
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 8 oz spaghetti (or your favorite pasta)
- 2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
- 1 cup barbecue sauce (use your favorite brand or homemade)
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup frozen or fresh corn kernels
- 1/2 cup black beans (drained and rinsed)
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese (optional, for topping)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 green onions (chopped, for garnish)
- Cilantro or parsley (optional, for garnish)
Instructions
- Prepare the Pasta: Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Sauté the Veggies: Heat olive oil in a large skillet over medium heat. Add corn, black beans, and diced tomatoes. Sauté for 3-4 minutes until the mixture is warmed through.
- Make the Sauce: In the same skillet, add heavy cream, chicken broth, barbecue sauce, garlic powder, smoked paprika, chili powder, salt, and pepper. Stir well and let the sauce simmer for 5 minutes.
- Combine Pasta and Sauce: Add the cooked spaghetti and shredded chicken to the skillet. Toss everything together until the pasta is fully coated in the sauce.
- Layer the Dish: Transfer half of the pasta mixture to the prepared baking dish. Sprinkle 1 cup of Monterey Jack cheese over the top. Add the remaining pasta mixture and top with the remaining Monterey Jack cheese and optional cheddar cheese.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and garnish with chopped green onions and fresh cilantro or parsley. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 large portion
- Calories: 430
- Sugar: 9g
- Fat: 15g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g