Name: Monterey Chicken Spaghetti
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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)

Ingredients

Scale

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