Description
How to make creamy Monterey Chicken Spaghetti with tender chicken, rich sauce, and melty Monterey Jack cheese that your family will absolutely love.
Ingredients
Scale
- Main Components:
- 1 pound spaghetti
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups shredded Monterey Jack cheese, plus more for serving
- 3 cups chicken broth, low sodium
- 1 cup heavy cream
- 2 tablespoons olive oil
- Aromatics & Thickeners:
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 medium red bell pepper, diced
- Seasonings:
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, freshly ground
- 1 teaspoon dried Italian seasoning
- Garnish:
- ¼ cup fresh parsley, chopped
Instructions
- 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.
Notes
Whisk flour and butter constantly when making the roux to prevent a lumpy sauce.
Store leftover Monterey Chicken Spaghetti in an airtight container in the refrigerator for 3-4 days.
Monterey Jack can be swapped with cheddar, mozzarella, or a cheese blend for a slightly different flavor profile.
Serve piping hot, garnished with parsley and extra cheese, alongside a crisp green salad or garlic bread.
Cook chicken and pasta a day ahead, storing separately in the fridge, then assemble just before serving.
**Allergy Information:** Dairy, Gluten