Monterey Chicken Spaghetti (Print version)

Creamy baked spaghetti with tender chicken and melted Monterey Jack cheese in a golden, bubbly casserole.

# What you need:

→ Pasta

01 - 12 oz spaghetti

→ Chicken

02 - 2 cups cooked chicken breast, shredded or diced (about 10 oz)

→ Vegetables

03 - 1 cup red bell pepper, diced
04 - 1 cup yellow onion, diced
05 - 2 cloves garlic, minced

→ Sauce & Dairy

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup Monterey Jack cheese, shredded
10 - 1/2 cup sharp cheddar cheese, shredded
11 - 1/2 cup low-sodium chicken broth
12 - 1/4 cup sour cream
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper
15 - 1/4 tsp smoked paprika

→ Topping

16 - 1/2 cup Monterey Jack cheese, shredded
17 - 2 green onions, thinly sliced

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook spaghetti until al dente according to package directions. Drain well and set aside.
03 - In a large skillet over medium heat, melt butter. Add onions and bell peppers; sauté for 3-4 minutes until softened. Add minced garlic and cook 1 minute longer until fragrant.
04 - Stir flour into the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in milk and chicken broth. Continue whisking and cooking for 3-4 minutes until sauce thickens and bubbles.
05 - Remove skillet from heat. Add Monterey Jack cheese, cheddar cheese, salt, pepper, and smoked paprika. Stir until cheese is completely melted and sauce is smooth.
06 - Stir sour cream into the cheese sauce until incorporated. Add cooked chicken and drained spaghetti to the skillet. Toss everything together until evenly coated with sauce.
07 - Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup Monterey Jack cheese over the top in a uniform layer.
08 - Bake for 20-25 minutes until cheese is melted, bubbly, and lightly golden on top.
09 - Remove from oven and let rest for 5 minutes. Garnish with thinly sliced green onions before serving hot.

# Expert advice:

01 -
  • The combination of Monterey Jack and sharp cheddar creates the most velvety, restaurant-quality sauce you have ever made at home
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Never skip the step of removing the pan from heat before adding sour cream or it will curdle and separate
  • Let the casserole rest for at least 5 minutes after baking so the sauce sets up slightly
03 -
  • Grate your cheese from blocks rather than using pre-shredded bags for the smoothest melting sauce
  • Reserve a half cup of pasta water before draining in case you need to loosen the sauce slightly

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