Name: Monterey Chicken Spaghetti
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 ounces spaghetti, cooked al dente; 2 large boneless, skinless chicken breasts, cut into bite-sized pieces; 1 cup shredded Monterey Jack cheese; 1 medium yellow onion, finely chopped; 3 garlic cloves, minced; 1 cup chicken broth; 1/2 cup heavy cream; 2 tablespoons olive oil; 1 tablespoon butter; 1 teaspoon paprika; 1 teaspoon Italian seasoning; Salt and black pepper, to taste; Fresh parsley, chopped, for garnish

I bring together tender chicken, creamy sauce, and melty Monterey Jack cheese in this hearty Monterey Chicken Spaghetti. It’s a rich, comforting pasta dish that’s easy to prepare and perfect for family dinners or cozy nights in.

Monterey Chicken Spaghetti

Why I’ll Love This Recipe

I love how this recipe layers flavor at every step—from seasoned and seared chicken to garlic-scented onions and a velvety cream sauce. The Monterey Jack cheese melts into the pasta beautifully, adding a gooey, tangy richness that keeps each bite satisfying. It’s one of those meals I make when I want something warm, filling, and crowd-pleasing without spending hours in the kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces spaghetti, cooked al dente
2 large boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup shredded Monterey Jack cheese
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 cup chicken broth
½ cup heavy cream
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish

directions

I start by boiling a large pot of salted water and cooking the spaghetti until al dente. Once done, I drain and set it aside.

Next, I heat olive oil in a large skillet over medium heat. I season the chicken with paprika, Italian seasoning, salt, and pepper, then cook it in the skillet for 5–7 minutes until golden and cooked through. I remove the chicken and set it aside.

In the same skillet, I melt butter and sauté the chopped onion for about 3–4 minutes until soft. I stir in the garlic and cook for another 30 seconds until fragrant.

Then I pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. I reduce the heat and let the sauce thicken slightly for around 5 minutes.

I add the cooked spaghetti and chicken back into the skillet and toss everything together until well combined and coated in sauce.

Finally, I sprinkle the shredded Monterey Jack cheese over the top, cover the skillet, and let it sit for 2–3 minutes until the cheese melts. I garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 8 servings.
Prep Time: 15–20 minutes
Cook Time: 30–35 minutes
Total Time: Approximately 50–55 minutes

Variations

I like to stir in sautéed mushrooms, spinach, or bell peppers for added color and nutrition. A handful of crushed red pepper flakes can give it a welcome kick. Swapping in cooked rotisserie chicken can speed up prep even more, and other cheeses like mozzarella or pepper jack also work well for variety.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of chicken broth or cream to bring the sauce back to life and warm everything gently in a skillet over low heat.

While the creamy sauce doesn’t freeze perfectly, I’ve frozen portions successfully for up to 1 month. I thaw them overnight in the fridge before reheating.

FAQs

Can I use pre-cooked chicken in this recipe?

Yes, I’ve used rotisserie or leftover chicken before—it saves time and still tastes great. I just add it during the final step to heat through.

What’s the best way to cook the pasta for this dish?

I always cook it al dente so it doesn’t get mushy when mixed with the sauce. I also salt the water well to build flavor right from the start.

Can I substitute the Monterey Jack cheese?

Absolutely. I’ve used mozzarella, cheddar, or a blend of cheeses depending on what I have on hand. Monterey Jack melts smoothly and gives a mild tang, which is why I prefer it.

How do I keep the sauce from curdling?

I make sure to simmer it gently and avoid high heat after adding the cream. Stirring frequently and keeping the temperature moderate helps keep it smooth.

Can I make this dish ahead of time?

Yes. I often prep the components earlier in the day and then combine and reheat before serving. It tastes just as delicious reheated.

What vegetables go well with this?

I like adding baby spinach, mushrooms, or diced red bell peppers. I sauté them before adding to the sauce for extra depth.

Can I make this dish gluten-free?

Yes—I’ve made it with gluten-free spaghetti and used a gluten-free chicken broth. It turns out just as creamy and satisfying.

Is there a lighter version of this recipe?

To lighten it, I’ve used half-and-half instead of heavy cream and reduced the cheese slightly. The dish is still rich but a bit less indulgent.

What type of skillet works best?

I use a large, deep skillet or sauté pan so there’s enough room to toss the pasta with the sauce and chicken without spilling.

Can I bake this for a casserole-style version?

Yes—I sometimes transfer everything to a baking dish, top with extra cheese, and bake at 350°F for 15 minutes until bubbly and golden.

Conclusion

I always come back to this Monterey Chicken Spaghetti when I want a dinner that’s both easy and comforting. It’s creamy, flavorful, and full of satisfying textures—perfect for a weeknight or when I want to impress without the stress. Whether served right away or reheated the next day, it’s a dish I always look forward to.