Monterey Chicken Spaghetti (Print Version)
Creamy pasta bake with chicken, peppers, and melted Monterey Jack cheese.
# What You'll Need:
→ 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
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook spaghetti in salted boiling water until al dente. Drain and set aside.
03 - In a large skillet over medium heat, melt butter. Add onions and bell peppers; sauté 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 chicken and cooked spaghetti. Toss until evenly combined.
07 - Transfer mixture to prepared baking dish. Sprinkle 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 homemade cheese sauce comes together in minutes but tastes like it simmered for hours
- Its pure comfort food that somehow feels fancy enough for company
- Leftovers reheat beautifully, if they even make it that far
02 -
- The sauce will seem thin but it thickens as it bakes, so dont be tempted to add more flour
- Let the dish rest for 5 minutes before serving so the sauce sets slightly
03 -
- Grate your own cheese instead of buying pre-shredded for a smoother sauce
- Warm your milk slightly before adding it to prevent the sauce from breaking