Description

Experience the irresistible flavors of Monterey Chicken Spaghetti. This comforting dish features creamy sauce, tender chicken, and a delightful blend of Monterey Jack and cheddar cheese. Ideal for busy nights and gatherings, it’s a homemade favorite everyone loves!

Ingredients

Scale

12 ounces spaghetti
3 boneless skinless chicken breasts (about 1 ½ pounds total)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil (divided)
1 teaspoon garlic (minced)
½ teaspoon crushed red pepper flakes (optional)
1 cup (252 g) chicken broth
1 cup (230 g) sour cream
2 cans (10.5 ounces each) cream of chicken soup
3 cups (339 g) Monterey Jack cheese (shredded, divided)
1 cup (113 g) sharp cheddar cheese (shredded)
1 container (5 ounces) fresh baby spinach
1 cup crispy fried onions (like French’s or homemade)
Salt (to taste)

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Instructions

Boil salted water and cook spaghetti until al dente, then drain.
Season chicken breasts with spices and sear in olive oil until golden and cooked through.
Sauté minced garlic; add chicken broth, sour cream, and cream of chicken soup, whisking until creamy.
Stir in cheeses and spinach, letting it wilt and mix well.
Combine cooked spaghetti with the sauce until coated.
Top with sliced chicken, remaining cheese, and crispy fried onions, then broil until crispy and golden.
Let sit before serving for the flavors to meld.

Notes

Substitute chicken with turkey for a different protein.
For gluten-free, use gluten-free pasta or cream soups.
Add more vegetables like bell peppers for extra nutrition.

Nutrition

Serving Size: 1 serving
Calories: 670
Sugar: 3g
Sodium: 850mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 3g
Protein: 36g
Cholesterol: 90mg