Creamy Monterey Jack Chicken Spaghetti Bake

Introduction

If you’re looking for a cozy, crowd-pleasing dinner that combines pasta, tender chicken, and gooey melted cheese, this Creamy Monterey Jack Chicken Spaghetti Bake is your new go-to recipe. It’s the perfect dish for weeknight dinners, family gatherings, or anytime you crave a comforting, cheesy meal. Every bite delivers a satisfying mix of flavors and textures that will leave your family coming back for seconds.

My recipe story

This recipe has its roots in my quest for the ultimate comfort food that still feels a little special. I wanted a baked spaghetti that wasn’t just drenched in sauce, but one where the creamy cheese actually hugged every strand of pasta. Over time, I experimented with different cheeses, chicken preparations, and seasonings until I found the perfect combination of Monterey Jack, tender shredded chicken, and a touch of garlic that elevates the flavors. Now, this dish is a staple at my dinner table, and I love seeing the excitement on my family’s faces when it comes out of the oven.

Ingredient breakdown

This dish starts with the backbone of any great spaghetti bake: the pasta. I recommend using a good-quality 12-ounce spaghetti, cooked al dente so that it holds up beautifully in the creamy sauce without getting mushy. Olive oil is used to sauté aromatics and ensure the chicken remains juicy, while a small diced onion adds a touch of sweetness and depth.

The heart of this bake is the cooked, shredded chicken breast. Using pre-cooked chicken makes the recipe convenient, and shredding it ensures that every bite is packed with tender, juicy protein. Garlic and a combination of spices, including black pepper and paprika, add layers of flavor without overpowering the dish.

The creamy sauce is a harmonious blend of heavy cream, sour cream, and shredded Monterey Jack cheese. This trio ensures the sauce is silky, rich, and irresistibly cheesy. Adding chicken broth to the mixture not only enhances the flavor but also helps achieve the perfect saucy consistency that coats the pasta evenly.

Finally, topping the casserole with extra shredded cheese and a sprinkle of breadcrumbs creates a golden, slightly crispy finish that contrasts beautifully with the creamy interior. The end result is a comforting, indulgent spaghetti bake that’s perfect for sharing.

Equipment you’ll need

• Large pot for boiling spaghetti
• Large skillet or sauté pan
• Mixing bowls
• Wooden spoon or silicone spatula
• 9×13-inch baking dish
• Cheese grater
• Measuring cups and spoons
• Aluminum foil (optional, for covering during baking)

Step-by-step directions

Step 1: Cook the spaghetti. Bring a large pot of salted water to a boil. Add 12 ounces of spaghetti and cook according to package directions until al dente. Drain and set aside, tossing with a little olive oil to prevent sticking.

Step 2: Prepare the chicken and aromatics. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small diced onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for another 1–2 minutes until fragrant. Stir in 3 cups of shredded cooked chicken, ensuring it’s well combined with the aromatics.

Step 3: Make the creamy sauce. Reduce the heat to low and pour in 1 cup of heavy cream and ½ cup of chicken broth. Stir well, then add ½ cup sour cream and 2 cups shredded Monterey Jack cheese. Mix until the cheese melts completely and the sauce becomes creamy. Season with salt, black pepper, and paprika to taste.

Step 4: Combine pasta and sauce. Add the cooked spaghetti to the skillet with the sauce and chicken mixture. Toss gently until all the pasta is coated in the creamy sauce, ensuring even distribution of chicken and cheese.

Step 5: Assemble the bake. Preheat your oven to 375°F (190°C). Transfer the spaghetti mixture into a greased 9×13-inch baking dish. Sprinkle an additional ½ cup of shredded Monterey Jack cheese on top. For extra texture, you can mix ¼ cup breadcrumbs with a little melted butter and sprinkle over the cheese.

Step 6: Bake to perfection. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbly. Allow to rest for 5 minutes before serving to let the flavors meld together.

Variations & substitutions

You can easily adapt this recipe to suit different tastes and dietary preferences. Swap the chicken for cooked turkey or ham for a different protein profile. For a vegetarian version, replace chicken with sautéed mushrooms, zucchini, or roasted bell peppers. Experiment with cheeses—try cheddar, mozzarella, or a blend of Italian cheeses for unique flavors. You can also make it spicier by adding a pinch of cayenne pepper or red pepper flakes to the sauce.

Storage, freezing & make-ahead

This chicken spaghetti bake is perfect for make-ahead meals. Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick meal. Freezing is an excellent option if you want to prep meals ahead of time for busy weeknights.

Serving ideas & pairings

Serve this creamy chicken spaghetti bake with a crisp green salad dressed with lemon vinaigrette to balance the richness. Garlic bread or crusty baguette slices make perfect accompaniments. For a heartier meal, pair with roasted vegetables like asparagus, broccoli, or carrots. A light white wine, such as Pinot Grigio or Chardonnay, complements the cheesy flavors beautifully, enhancing the dining experience.

FAQ

Q1: Can I use rotisserie chicken for this recipe?
A: Absolutely! Rotisserie chicken is a convenient option and works perfectly, adding extra flavor to the bake.

Q2: Can I make this gluten-free?
A: Yes! Use gluten-free spaghetti and breadcrumbs or omit breadcrumbs entirely for a naturally gluten-free version.

Q3: Can I prepare this recipe ahead of time?
A: Yes, assemble it a day in advance, cover tightly, and refrigerate. Bake when ready to serve.

Q4: How can I make this recipe lower in calories?
A: Substitute half-and-half or milk for heavy cream, and use reduced-fat cheese. You can also add more vegetables to bulk up the dish without extra calories.

Q5: Can I freeze the fully baked casserole?
A: Yes, but it’s best to freeze before baking for optimal texture. If you freeze fully baked, reheat gently to avoid drying out the pasta.

Final thoughts

The Creamy Monterey Jack Chicken Spaghetti Bake is a versatile, comforting dish that satisfies both kids and adults alike. Its combination of tender chicken, al dente pasta, and rich, cheesy sauce makes it a timeless classic for any dinner table. Whether you’re making it for a special family gathering or a simple weeknight meal, this casserole is guaranteed to impress. Give it a try, and you’ll find it quickly becoming a staple in your recipe rotation.

Creamy Monterey Jack Chicken Spaghetti Bake

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• Author: Sarah White
• Total Time: 55 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

A cheesy, comforting chicken spaghetti bake with tender chicken, creamy Monterey Jack sauce, and perfectly baked pasta.

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Ingredients

• 12 oz spaghetti
• 2 tablespoons olive oil

• 3 cups cooked chicken breast, shredded

• 1 small onion, finely diced
• 3 cloves garlic, minced

• 1 cup heavy cream

• ½ cup sour cream
• ½ cup chicken broth

• 2 cups shredded Monterey Jack cheese

• ½ cup additional shredded Monterey Jack cheese for topping
• ¼ cup breadcrumbs (optional)

• ½ teaspoon paprika

• Salt and black pepper to taste

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Instructions

1. Cook spaghetti in a large pot of salted boiling water until al dente, then drain and toss with a little olive oil.

2. Heat olive oil in a skillet over medium heat, sauté onion until translucent, then add garlic and cook until fragrant.

3. Stir in shredded chicken and cook until warmed through.
4. Reduce heat and add heavy cream, chicken broth, sour cream, and Monterey Jack cheese; stir until cheese melts and sauce is creamy.

5. Add cooked spaghetti to the skillet and toss until evenly coated with the sauce.

6. Preheat oven to 375°F (190°C). Transfer spaghetti mixture to a greased baking dish, top with extra cheese and breadcrumbs if using.
7. Cover with foil and bake for 20 minutes, then remove foil and bake an additional 10–15 minutes until golden and bubbly.

8. Let rest for 5 minutes before serving.

Notes

 For a vegetarian version, substitute chicken with sautéed mushrooms or roasted vegetables. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Serve with a green salad or garlic bread for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American