What is Monterey chicken spaghetti made of?

Monterey chicken spaghetti is a hearty, creamy pasta casserole made with cooked chicken, spaghetti noodles, Monterey Jack cheese, cream or milk, and crispy bacon. It’s baked until bubbly and golden, often with added spices, veggies, or a cheese blend for extra flavor.

Can I use rotisserie chicken in this recipe?

Absolutely! Rotisserie chicken is perfect for this recipe. It’s tender, already cooked, and cuts prep time in half. Simply shred it and mix into the creamy sauce—this shortcut works just like in many of Paula’s quick family casseroles.

What cheese works best for chicken spaghetti?

Monterey Jack is the star—it melts beautifully and has a mild, creamy flavor. For extra richness, mix in sharp cheddar or a bit of cream cheese. You can even top with mozzarella for a stretchier finish.

How do I store and reheat Monterey chicken spaghetti?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F covered with foil or microwave in portions with a splash of milk to keep it moist. For freezing, assemble before baking, wrap well, and freeze up to 2 months.

Monterey Chicken Spaghetti – 1 Ultimate Creamy Comfort Recipe

Ingredients

Scale

12 oz spaghetti, cooked and drained
2 cups cooked shredded chicken (rotisserie works great)
1 tablespoon butter
2 tablespoons all-purpose flour
1 ½ cups whole milk
1 cup chicken broth
2 cups shredded Monterey Jack cheese
½ cup sharp cheddar cheese
½ cup sour cream
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper, to taste
6 slices bacon, cooked and crumbled
Optional: chopped parsley for garnish

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in milk and chicken broth. Simmer until thickened (about 5 minutes).
Stir in Monterey Jack, cheddar, sour cream, garlic powder, paprika, salt, and pepper. Stir until smooth and creamy.
In a large bowl, combine cooked spaghetti, shredded chicken, half of the bacon, and cheese sauce. Mix well.
Pour into the baking dish. Top with remaining cheese and bacon.
Bake uncovered for 25–30 minutes, until bubbly and golden.
Let cool for 5 minutes, garnish with parsley, and serve hot.

Notes

Use rotini or penne instead of spaghetti if preferred.
Add sautéed spinach, mushrooms, or bell peppers for more flavor and nutrients.
To freeze: assemble unbaked, wrap tightly, and freeze up to 2 months.

Author: Paula
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American