Monterey Chicken Spaghetti

Here’s a detailed Monterey Chicken Spaghetti recipe — a comforting, creamy, cheesy pasta dish with the smoky flavors of bacon, barbecue sauce, and chicken, topped with Monterey Jack cheese.

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🍽️ Monterey Chicken Spaghetti

🕒 Total Time: ~45 minutes

Servings: 6–8
Cuisine: American comfort food
Dish Type: Casserole / Pasta Bake

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🧂 Ingredients

For the pasta:

• 12 oz spaghetti (or any long pasta)

• Salt (for pasta water)

For the chicken mixture:

• 2 cups cooked chicken, shredded (rotisserie works great)

• 1 tbsp olive oil or butter

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 1 bell pepper, diced (optional)

• 4 slices bacon, cooked and crumbled

• 1 cup barbecue sauce (use your favorite)

• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)

• ½ cup sour cream (or Greek yogurt)

• ½ tsp smoked paprika (optional)

• 1½ cups shredded Monterey Jack cheese (divided)

• Salt and pepper to taste

• ¼ cup chopped green onions or parsley (for garnish)

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🔪 Instructions

1. Prep Pasta

• Bring a large pot of salted water to a boil.

• Cook spaghetti according to package instructions until al dente.

• Drain and set aside. Toss with a little oil to prevent sticking.

2. Cook Aromatics

• In a large skillet over medium heat, add olive oil or butter.

• Sauté diced onion (and bell pepper, if using) for 4–5 minutes until softened.

• Add minced garlic; cook for another 30 seconds until fragrant.

3. Mix Sauce & Chicken

• Reduce heat to low. Add:

  • Cooked, shredded chicken

  • Crumbled bacon

  • Barbecue sauce

  • Cream of chicken soup

  • Sour cream

  • Smoked paprika (optional)

• Stir well until combined and warmed through.

• Taste and season with salt and pepper.

4. Combine with Pasta

• Preheat oven to 350°F (175°C).

• In a large mixing bowl or directly in a greased 9×13″ baking dish, combine:

  • Cooked spaghetti

  • Chicken-barbecue sauce mixture

  • 1 cup shredded Monterey Jack cheese

• Mix until pasta is well-coated.

5. Bake

• Transfer mixture to baking dish if not already there.

• Top with remaining ½ cup cheese.

• Bake uncovered for 20–25 minutes, or until bubbly and cheese is melted and slightly golden.

6. Garnish and Serve

• Remove from oven, let cool 5–10 minutes.

• Sprinkle with green onions or parsley for color and freshness.

• Serve warm.

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🧀 Optional Add-Ins

• Corn kernels for sweetness

• Diced jalapeños for spice

• Black beans for a Tex-Mex twist

• Crushed tortilla chips or French fried onions on top for a crispy finish

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🧊 Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Can be frozen before baking (wrap tightly) or after baking (in portions). Reheat thoroughly.

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Let me know if you want a version without canned soup or one made in a slow cooker!