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Monterey Chicken Spaghetti

Monterey chicken spaghetti is a creamy chicken pasta bake with tender spaghetti, a rich soup-and-sour-cream sauce, and a golden Monterey Jack and cheddar crust. This easy pasta casserole bakes until bubbly and crackly on top, with bacon and diced green pepper mixed throughout.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and spaghetti base
  • 3 cup cooked chicken Shredded
  • 12 oz spaghetti Cooked and broken in half
  • 10.5 oz cream of chicken soup 1 can
  • 10.5 oz cream of mushroom soup 1 can
  • 1 cup chicken broth
  • 1 cup sour cream
  • 4 oz diced green chiles Drained; 1 can
  • 8 strips bacon Cooked crispy and crumbled
  • 1 green bell pepper Diced
  • 0.5 onion Diced
  • 1 tsp garlic powder
  • salt To taste
  • pepper To taste
  • 2 cup shredded Monterey Jack and cheddar cheese blend Divided
  • fresh parsley For garnish

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, and garlic powder until smooth.
  3. Combine cooked spaghetti, shredded chicken, soup mixture, green chiles, bacon, bell pepper, and onion; toss to coat and season with salt and pepper.
  4. Spread the mixture into the prepared dish and top evenly with 2 cups of shredded Monterey Jack and cheddar cheese blend (divided).
Bake and finish
  1. Bake for 25-30 minutes at 350°F until bubbly and the cheese is golden, with steam visible around the edges.
  2. Garnish with fresh parsley before serving.

Notes

For best texture, use fully cooked spaghetti (slightly underdone is fine) so it bakes up tender without getting mushy. Refrigerate leftovers in a covered container for up to 3 days; reheat in the oven at 325°F until hot or microwave individual portions. Freezing is not recommended for the creamiest sauce, but you can freeze for up to 1 month if needed and reheat gently. For a lighter option, swap sour cream for light sour cream and use reduced-fat cheese blend.