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Monterey Chicken Spaghetti

Creamy, cheesy chicken spaghetti casserole with bacon, perfect for family dinners and comfort food cravings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz dried spaghetti pasta
  • 2 tbsp olive oil
  • 1.5 lbs boneless skinless chicken breasts diced
  • 8 strips bacon cooked and crumbled
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 cups monterey jack cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 1 cup diced tomatoes drained
  • 0.5 cup chopped green onions
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • salt and black pepper to taste

Equipment

  • Large pot
  • 9x13 inch baking dish
  • Large skillet
  • Mixing spoon

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil and cook spaghetti until al dente, about 8-10 minutes. Drain and set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt, pepper, Italian seasoning, and paprika.
  4. Cook chicken in the skillet for 6-8 minutes until golden brown and cooked through. Add minced garlic and cook 1-2 minutes more.
  5. Pour in heavy cream and chicken broth, bring to a simmer, and cook for 3-4 minutes until slightly reduced.
  6. Reduce heat to low and gradually add shredded cheeses, stirring constantly until melted and smooth.
  7. Add cooked spaghetti, crumbled bacon, diced tomatoes, and half the green onions to the cheese sauce. Toss until evenly combined.
  8. Transfer mixture to prepared baking dish and spread evenly. Sprinkle additional cheese on top if desired.
  9. Bake uncovered for 20-25 minutes until cheese is melted and bubbly. Let rest 5 minutes before serving.
  10. Garnish with remaining green onions and serve hot.

Notes

This casserole can be assembled ahead and refrigerated up to 24 hours before baking. Add 5-10 extra minutes to baking time if cooking from cold. Freezes well for up to 3 months.