Description
Whip up a comforting Monterey Chicken Spaghetti Dinner! This easy homemade recipe brings creamy, cheesy goodness with tender chicken. Perfect for weeknights.
Ingredients
Scale
- Main Players:
- 1 lb spaghetti
- 3 cups cooked chicken, shredded or diced
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- Flavor Makers:
- 3 cups chicken broth, low sodium
- 1.5 cups whole milk
- 2 cups Monterey Jack cheese, freshly grated
- 1 (4 oz) can diced green chiles, undrained
- Spice Cabinet Stars:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Boil the Pasta:: First things first, get a big pot of water boiling for your spaghetti. Don’t forget to salt it generously – like, really generously, hon! It should taste like the ocean. Cook the spaghetti according to package directions until it’s al dente. I always set a timer, because I’m prone to forgetting it’s on the stove! Once it’s done, drain it, but hold onto about a cup of that starchy pasta water. You might need it later for your Monterey Chicken Spaghetti sauce, you never know!
- Start the Roux:: While your pasta is doing its thing, grab a large skillet or a Dutch oven. Melt the butter over medium heat. Once it’s all bubbly and happy, whisk in the flour. Keep whisking for about a minute or two, until it forms a pale, golden paste. This is your roux, and it’s what’s going to make our Monterey Chicken Spaghetti sauce so wonderfully thick. Be careful not to burn it – I’ve definitely had an oops moment where I walked away for “just a second” and came back to a browned, sad mess!
- Whisk in Liquids:: Slowly, and I mean slowly, whisk in the chicken broth. I add it in about three batches, whisking constantly to make sure there are no lumps. Then, gradually whisk in the milk. Keep stirring, and you’ll see the sauce start to thicken. It’s magic, honestly! This is where that creamy goodness begins to form for our Monterey Chicken Spaghetti. Keep the heat at medium-low, you want a gentle simmer, not a raging boil.
- Add the Flavors:: Once the sauce is smooth and starting to bubble gently, stir in the garlic powder, onion powder, salt, and pepper. Give it a taste. This is your chance to adjust the seasonings. I tend to add a little more pepper than the recipe calls for because I just love that kick! Next, stir in the diced green chiles and your cooked, shredded chicken. Let it simmer gently for about 5 minutes, allowing all those flavors to meld together into a beautiful symphony for your Monterey Chicken Spaghetti.
- Melt the Cheese:: Now for the best part – the cheese! Remove the skillet from the heat, then stir in your freshly grated Monterey Jack cheese until it’s completely melted and smooth. This step is crucial for that luscious, gooey texture. Don’t add the cheese while it’s still on high heat, or it might get stringy and weird. I learned that the hard way, trust me. If your sauce seems a little too thick, add a splash of that reserved pasta water until it reaches your desired consistency. It’s all about balance!
- Combine and Serve:: Finally, add the drained spaghetti directly into the sauce. Toss everything together until every strand is coated in that delicious, creamy, cheesy sauce. This is where the whole kitchen smells amazing! Garnish with fresh chopped parsley, if you’re feeling fancy. Serve your Homestyle Monterey Chicken Spaghetti Dinner immediately, while it’s still warm and bubbly. Honestly, it’s even better when you eat it straight from the pot, but shhh, don’t tell anyone!