Creamy Monterey Chicken Spaghetti

Why You’ll Love This Recipe

I keep this recipe in my regular rotation because it’s a true one-pan comfort meal. I like how the Monterey Jack melts smoothly into the sauce while the cream cheese and sour cream add just the right tang. It’s cozy, filling, and always a crowd-pleaser on busy nights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
8 ounces spaghetti, cooked al dente
1 1/2 cups shredded Monterey Jack cheese
4 ounces cream cheese, softened
1/2 cup sour cream
1 cup low sodium chicken broth
1/2 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)

Directions

I begin by cooking the spaghetti in salted water until al dente, then draining it and setting it aside. While the pasta cooks, I melt the butter in a skillet over medium heat and add the chicken. I season it with salt, pepper, and chili powder and cook until golden and fully cooked, then remove it from the pan.

In the same skillet, I sauté the onion until soft, then add the garlic and cook briefly until fragrant. I sprinkle the flour over the mixture and stir for a minute to cook off the raw flour taste.

I slowly whisk in the chicken broth, stirring constantly until smooth. I add the cream cheese and stir until melted, then mix in the sour cream and Monterey Jack cheese over low heat until the sauce becomes creamy and thick.

I return the chicken to the skillet, add the cooked spaghetti, and toss everything gently until evenly coated. I remove it from the heat, garnish if desired, and serve right away.

Servings and Timing

I usually get about 4 servings from this recipe. Prep time takes around 10 minutes, cooking time is about 20 minutes, and the total time comes to roughly 30 minutes.

Variations

I sometimes add cooked bacon or sautéed mushrooms for extra flavor. When I want a bit of heat, I sprinkle in crushed red pepper flakes or add extra chili powder. I’ve also swapped spaghetti for penne or rotini with great results.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of chicken broth or milk if the sauce has thickened.

FAQs

Can I use a different cheese?

Yes, I’ve used Colby Jack or mild cheddar when Monterey Jack isn’t available.

How do I keep the sauce from getting grainy?

I add the cheese gradually over low heat and stir constantly to keep the sauce smooth.

Can I make this ahead of time?

I prefer it fresh, but I’ve reheated leftovers successfully with a little extra liquid.

Is this recipe spicy?

I find it mildly seasoned, but I adjust the chili powder depending on my preference.

Can I use rotisserie chicken?

Yes, I stir in shredded rotisserie chicken near the end to save time.

Conclusion

This creamy Monterey chicken spaghetti is one of my favorite quick comfort dinners. I love how rich and satisfying it is while still being simple to prepare. It’s the kind of recipe I turn to when I want something cozy, cheesy, and guaranteed to please.

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