Monterey Chicken Spaghetti
Monterey Chicken Spaghetti is a rich, creamy pasta dish loaded with tender chicken, crispy bacon, and melted Monterey Jack cheese in a silky sauce. It comes together in one skillet in under an hour, making it the ultimate weeknight comfort meal. Every bite is cheesy, savory, and completely satisfying.
Equipment
- Large deep skillet
- Large pot for boiling pasta
- Colander
- Box grater
Ingredients
- 12 oz dried spaghetti cooked al dente
- 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
- 4 strips bacon chopped
- 1.5 cups Monterey Jack cheese freshly shredded, divided
- 1 can cream of chicken soup 10.5 oz
- 1 cup sour cream at room temperature
- 1/2 cup chicken broth
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 3 green onions sliced, for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until just al dente, about 8 to 9 minutes. Reserve 1/2 cup of pasta water before draining. Set the cooked spaghetti aside.
- In a large deep skillet over medium heat, cook the chopped bacon until crispy, about 5 to 6 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Leave about 1 tablespoon of bacon drippings in the pan.
- Season the chicken pieces with smoked paprika, salt, and black pepper. Add the olive oil to the skillet with the bacon drippings and heat over medium-high. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through. Add the minced garlic in the last minute of cooking and stir constantly until fragrant.
- Reduce the heat to medium-low. Add the cream of chicken soup, sour cream, and chicken broth to the skillet. Stir until smooth and fully combined. Let the sauce warm through for about 3 minutes, stirring frequently. If it seems too thick, add a splash of the reserved pasta water to loosen it.
- Add the cooked spaghetti and 3/4 cup of the shredded Monterey Jack cheese to the skillet. Toss everything together until the pasta is fully coated in the creamy sauce and the cheese is melted in. Taste and adjust seasoning with additional salt and pepper as needed.
- Scatter the remaining 3/4 cup of Monterey Jack cheese and the crispy bacon evenly over the top of the spaghetti. Cover the skillet with a lid and let it sit over low heat for 2 to 3 minutes until the cheese on top is fully melted and bubbly. Alternatively, place the oven-safe skillet under the broiler for 2 minutes for a lightly golden top.
- Remove from heat and garnish generously with sliced green onions. Serve immediately straight from the skillet while the cheese is melted and the sauce is at its creamiest.
Notes
For best results, shred the Monterey Jack cheese fresh from a block rather than using pre-shredded. Pre-shredded cheese contains starches that can make the sauce grainy. Do not overcook the spaghetti, as it will continue to soften as it absorbs the sauce. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat with a splash of chicken broth to restore the creamy texture. This dish also freezes well for up to 2 months.