Can I use a different pasta?

Absolutely! Penne or rotini would work great if that's what you have on hand.

Can I make this Monterey Chicken Spaghetti recipe gluten-free?

Yes! Just swap in gluten-free pasta and check your soup and onions for gluten-friendly labels.

How should I store leftovers?

Cover tightly and refrigerate for up to 4 days. Reheat in the oven or microwave. It’s just as dreamy the next day—maybe even more so.

Definitely. Assemble it, wrap it well, and freeze before baking. When you’re ready, thaw overnight in the fridge and bake as usual (add about 10 minutes to cook time).

What should I pair with Monterey Chicken?

Great question! Since this dish is creamy and rich, I love serving it with something light and crisp on the side—like a green salad with vinaigrette or some roasted vegetables. Garlic bread or Texas toast is also a hit if you're leaning into full-on comfort food mode (no judgment here!).

Is Monterey Jack cheese good on spaghetti?

Oh yes— Monterey Jack is a melty, mild cheese that adds just the right amount of creaminess without overpowering the dish. It plays super well with the other ingredients, especially in this casserole-style spaghetti. It's basically the glue that holds all the deliciousness together.

Monterey Chicken Spaghetti : 5 Powerful Flavors That Impress

Description

This Monterey Chicken Spaghetti is the ultimate weeknight comfort food—creamy, cheesy, and packed with tender chicken, spinach, and a rich, savory sauce. It’s a crowd-pleasing casserole that’s easy to prep and even easier to love!

Ingredients

Scale

12 oz dried spaghetti
4 cups chopped cooked chicken
1 (16-oz) container sour cream
2 (10.5-oz) cans unsalted cream of chicken soup
1 (10-oz) package frozen spinach, thawed and drained
2 cups shredded Monterey Jack cheese, divided
2 garlic cloves, minced
1 (6-oz) can French’s French Fried Onions, divided

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350ºF and lightly spray a 9×13-inch baking dish.
Cook spaghetti according to package directions; drain and set aside.
In a large bowl, combine cooked chicken, sour cream, cream of chicken soup, spinach, 1 cup of the cheese, garlic, and ½ of the French fried onions.
Add in the cooked spaghetti and stir to combine everything evenly.
Pour the mixture into your prepared baking dish.
Sprinkle the remaining shredded cheese and French fried onions over the top.
Bake uncovered for 40–50 minutes or until bubbly and golden brown on top.
Let it rest for a few minutes before serving.

Notes

Use rotisserie chicken for a quick shortcut.
Be sure to squeeze all excess water from the spinach to prevent a watery casserole.
Can be assembled ahead and refrigerated—just add 5–10 minutes to the bake time if chilled.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/8 of dish
Calories: 470 Kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 27 g
Saturated Fat: 12 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 95 mg