Ingredients for Monterey Chicken Spaghetti

• 1 pound spaghetti: The essential base for this creamy Monterey Chicken Spaghetti, providing a comforting texture. Cook al dente for best results in the finished dish.
• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes: The primary protein, ensuring hearty bites throughout the dish. Cut evenly for uniform cooking and tenderness.
• 2 cups shredded Monterey Jack cheese, plus more for serving: The star of the dish, providing incredible melty creaminess and flavor. Shred your own for superior melt and texture.
• 3 cups chicken broth, low sodium: Forms the flavorful liquid foundation of our rich, creamy sauce. Using low sodium allows you to control the overall saltiness.
• 1 cup heavy cream: Crucial for achieving that ultimate creamy texture and luxurious richness in the sauce. Don’t substitute for lighter milk options.
• 2 tablespoons olive oil: Used for sautéing the chicken and vegetables, adding a subtle fruity note. Choose extra virgin for better flavor if available.
• 1 medium yellow onion, finely diced: An aromatic base, building deep savory flavor in the sauce. Dice finely so it melts into the sauce seamlessly.
• 4 cloves garlic, minced: Provides pungent, aromatic depth, essential for any savory pasta dish. Freshly minced garlic offers the best flavor.
• ¼ cup unsalted butter: Adds a rich, buttery flavor and helps create the roux for the sauce. Unsalted butter allows for precise seasoning control.
• ¼ cup all-purpose flour: The thickening agent, creating a smooth, velvety sauce when combined with butter. Cook thoroughly to avoid a raw flour taste.
• 1 medium red bell pepper, diced: Adds a touch of sweetness, vibrant color, and fresh vegetable goodness. Dice uniformly for even cooking and distribution.
• 1 teaspoon salt, or to taste: Enhances all the flavors, balancing the richness of the sauce. Season gradually, tasting as you go for perfect balance.
• ½ teaspoon black pepper, freshly ground: Provides a subtle warmth and peppery kick to the creamy sauce. Freshly ground pepper offers superior aroma and taste.
• 1 teaspoon dried Italian seasoning: A convenient blend of herbs that imparts classic Mediterranean flavors. Rub between your palms to release more aroma.
• ¼ cup fresh parsley, chopped: A bright, fresh garnish that adds color and a herbaceous finish. Stir some into the dish at the end, too.

How to Make Monterey Chicken Spaghetti

Cook Pasta & Chicken:

Boil spaghetti al dente according to package directions, then drain. Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook cubed chicken until golden and cooked through, about 5-7 minutes. Set aside.

Sauté Aromatics:

In the same skillet, melt butter over medium heat. Add diced onion and red bell pepper, cooking until softened, about 5-7 minutes. Stir in minced garlic and Italian seasoning, cooking for 1 minute until fragrant.

Make Cream Sauce:

Sprinkle flour over the vegetables, stirring for 1 minute to create a roux. Gradually whisk in chicken broth and heavy cream, bringing the mixture to a gentle simmer. Continue stirring until the sauce thickens nicely.

Combine & Heat:

Return cooked chicken and drained spaghetti to the skillet with the creamy sauce. Stir well to combine all ingredients, ensuring everything is evenly coated. Let it gently simmer for 2-3 minutes to heat through thoroughly. This forms the base of your Monterey Chicken Spaghetti.

Melt Cheese:

Remove the skillet from heat. Stir in 2 cups of shredded Monterey Jack cheese until it’s completely melted and smooth, creating that irresistible gooey texture. This step makes the Monterey Chicken Spaghetti truly decadent.

Garnish & Enjoy:

Transfer your delicious Monterey Chicken Spaghetti to serving bowls. Garnish generously with fresh chopped parsley and a little extra shredded Monterey Jack cheese, if desired. Serve immediately for a comforting family dinner.

How to Store Monterey Chicken Spaghetti

To store leftover Monterey Chicken Spaghetti, transfer it promptly to an airtight container. Refrigerate for up to 3-4 days to maintain its quality. Leaving it out too long can lead to spoilage – don’t do what I did and forget it on the counter! Discard immediately if it smells off or looks slimy, ensuring it stays fresh and safe to eat.

While the assembled dish is best enjoyed fresh, you can prepare the cooked chicken and pasta a day in advance. Store them separately in the refrigerator. Assemble and heat the full dish just before serving for optimal texture and creaminess.

When reheating, add a splash of milk or chicken broth to help loosen the sauce and restore its creamy consistency.

What to Serve with Monterey Chicken Spaghetti

To serve this comforting Monterey Chicken Spaghetti, simply spoon generous portions directly into warm bowls. For a special touch, garnish with extra fresh parsley and a sprinkle of Monterey Jack cheese. It’s perfect enjoyed piping hot, fresh from the stove. Pair this rich dish with a crisp green salad or warm garlic bread for a complete and satisfying meal.

I personally love to serve it with a simple side of steamed broccoli, allowing the creamy pasta to truly shine. The fresh crunch of the broccoli is the perfect counterpoint, making every bite an absolute delight to enjoy.

Frequently Asked Questions

→ Can I substitute Monterey Jack cheese in this Creamy Monterey Chicken Spaghetti recipe?

Yes, you can! While Monterey Jack is key, cheddar, mozzarella, or a blend would also work. Just be aware the flavor profile of your Monterey Chicken Spaghetti will shift slightly. I’ve used cheddar in a pinch, and it was still delicious.

→ How do I prevent a lumpy sauce when making Monterey Chicken Spaghetti?

Whisk the flour and butter constantly when making the roux, as I learned the hard way. Gradually add the liquids while whisking vigorously to incorporate everything smoothly. This consistent stirring is crucial for a beautifully creamy sauce.

→ Can I make this Ultimate Creamy Monterey Chicken Spaghetti gluten-free?

Absolutely! Use gluten-free spaghetti and a gluten-free all-purpose flour blend for the roux. Ensure your chicken broth is also gluten-free. The texture might be slightly different, but the flavors of your Monterey Chicken Spaghetti will remain fantastic.

→ How long does leftover Monterey Chicken Spaghetti last in the refrigerator?

Leftover Monterey Chicken Spaghetti can be stored in an airtight container in the refrigerator for 3-4 days. Always check for any off smells or slimy texture before reheating, as I once forgot it on the counter.

→ Can I prepare parts of this Creamy Monterey Chicken Spaghetti ahead of time?

Yes, you can cook the chicken and pasta a day in advance, storing them separately in the fridge. Assemble and heat the full dish just before serving for the best creamy texture. I don’t recommend freezing the assembled dish.