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Monterey Chicken Spaghetti – A Creamy, Cheesy Southern Classic

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Monterey Chicken Spaghetti is a creamy, cheesy, southwestern-inspired baked pasta dish loaded with shredded chicken, barbecue sauce, and melty Monterey Jack cheese — topped with crispy bacon and baked until bubbly.

Ingredients

Scale

  • 12 oz spaghetti, cooked al dente

  • 3 cups cooked chicken, shredded

  • 1 can (10.5 oz) cream of chicken soup

  • ¾ cup sour cream

  • 1 can (10 oz) Rotel, drained

  • ½ cup barbecue sauce

  • 2 cups shredded Monterey Jack cheese (divided)

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp smoked paprika

  • Salt and pepper to taste

  • 6 strips bacon, cooked and crumbled

  • Optional: green onions, parsley for garnish

Instructions

  1. Preheat oven to 350°F. Cook spaghetti, drain, and set aside.

  2. In a large bowl, mix soup, sour cream, Rotel, BBQ sauce, and seasonings.

  3. Stir in 1½ cups cheese and the shredded chicken.

  4. Add cooked spaghetti and toss until evenly coated.

  5. Transfer to a greased 9×13″ baking dish. Top with remaining cheese and bacon.

  6. Bake uncovered for 25–30 minutes until bubbly and golden. Broil for 2–3 minutes if desired.

  7. Garnish with green onions or parsley and serve.

Notes

  • Use rotisserie chicken to save time

  • Add jalapeños or use Pepper Jack for heat

  • Store leftovers up to 4 days in the fridge

Find it online: https://mymommeals.com/monterey-chicken-spaghetti-a-creamy-cheesy-southern-classic/