Description
A cheesy, comforting chicken spaghetti bake with tender chicken, creamy Monterey Jack sauce, and perfectly baked pasta.
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
Instructions
- Cook spaghetti in a large pot of salted boiling water until al dente, then drain and toss with a little olive oil.
- Heat olive oil in a skillet over medium heat, sauté onion until translucent, then add garlic and cook until fragrant.
- Stir in shredded chicken and cook until warmed through.
- Reduce heat and add heavy cream, chicken broth, sour cream, and Monterey Jack cheese; stir until cheese melts and sauce is creamy.
- Add cooked spaghetti to the skillet and toss until evenly coated with the sauce.
- Preheat oven to 375°F (190°C). Transfer spaghetti mixture to a greased baking dish, top with extra cheese and breadcrumbs if using.
- Cover with foil and bake for 20 minutes, then remove foil and bake an additional 10–15 minutes until golden and bubbly.
- 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