Monterey Chicken Spaghetti (Print Version)
Creamy baked spaghetti with chicken and melted Monterey Jack cheese in a homemade sauce.
# Recipe Ingredients:
→ Pasta
01 - 12 oz spaghetti
→ Chicken
02 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
03 - 1 cup red bell pepper, diced
04 - 1 cup yellow onion, diced
05 - 2 cloves garlic, minced
→ Sauce & Dairy
06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup Monterey Jack cheese, shredded
10 - 1/2 cup sharp cheddar cheese, shredded
11 - 1/2 cup low-sodium chicken broth
12 - 1/4 cup sour cream
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper
15 - 1/4 tsp smoked paprika
→ Topping
16 - 1/2 cup Monterey Jack cheese, shredded
17 - 2 green onions, thinly sliced
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook the spaghetti in salted boiling water until al dente. Drain and set aside.
03 - In a large skillet over medium heat, melt the butter. Add onions and bell pepper; sauté for 3–4 minutes until softened. Add garlic and cook 1 minute longer.
04 - Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk and chicken broth. Cook, whisking, until thickened, about 3–4 minutes.
05 - Add Monterey Jack cheese, cheddar cheese, salt, pepper, and smoked paprika. Stir until cheese is melted and sauce is smooth.
06 - Remove from heat. Stir in sour cream, followed by the chicken and cooked spaghetti. Toss until evenly combined.
07 - Transfer the mixture to the prepared baking dish. Sprinkle the remaining Monterey Jack cheese evenly over the top.
08 - Bake for 20–25 minutes, until bubbly and lightly golden.
09 - Garnish with sliced green onions before serving.
# Expert Advice:
01 -
- The creamy sauce comes together faster than you think, and the way Monterey Jack melts creates these incredible cheese pulls that make everyone at the table smile
- Its one of those rare dishes that actually tastes better the next day, so leftovers become something you look forward to instead of dread
02 -
- The sauce might look thin when you first combine it with the pasta, but it thickens beautifully in the oven, so trust the process
- Adding sour cream while the sauce is too hot will cause it to separate, so always remove the pan from heat first
03 -
- Shred your cheese from blocks instead of buying pre-shredded bags, because the anti-caking agents in pre-shredded cheese prevent it from melting into that silky smooth consistency
- Grate your onions and bell peppers extra small if you are cooking for picky eaters who claim they do not like vegetables