Go Back
–+ servings
Monterey Chicken Spaghetti

Irresistible Monterey Chicken Spaghetti for Cheesy Comfort

This Monterey Chicken Spaghetti is a cheesy, one-pan meal that combines tender chicken and zesty salsa with spaghetti, making it a perfect comfort dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Spaghetti or substitute with penne or gluten-free pasta
For the Chicken
  • 2 pieces Chicken Breasts (Boneless and Skinless) omit for a vegetarian option
  • 1 teaspoon Salt using kosher salt allows for better control over seasoning
  • 1/2 teaspoon Black Pepper white pepper can be used for a different flavor profile
  • 1 teaspoon Garlic Powder or substitute with fresh garlic
  • 1 teaspoon Onion Powder or sauté fresh onions for more flavor
For the Sauce
  • 1 cup Salsa adjust the heat level based on personal preference
  • 2 tablespoons Olive Oil consider substituting with avocado oil for a different flavor
For the Finish
  • 1 cup Monterey Jack Cheese (Shredded) swap it with mozzarella or cheddar if desired
  • 1/2 cup Bacon (Cooked and Crumbled) use turkey bacon for a lighter version
  • 2 tablespoons Green Onions (Chopped) chives can be used as a substitute
  • 1/4 cup Fresh Cilantro optional garnish based on preference

Equipment

  • large pot
  • Skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook for about 8-10 minutes until al dente. Drain and set aside.
  2. Season the chicken breasts on both sides with salt, black pepper, garlic powder, and onion powder. Set aside.
  3. In a skillet, heat olive oil over medium-high heat. Sear the chicken for 5-7 minutes on each side until golden and cooked to 165°F. Transfer to a plate and let rest.
  4. Add salsa to the same skillet to deglaze, scraping up browned bits. Simmer for 3-5 minutes.
  5. Slice the rested chicken into bite-sized pieces and add it back to the skillet with salsa. Stir gently and heat through for 2-3 minutes.
  6. Lower the heat and add the drained spaghetti. Toss to coat with the sauce.
  7. Sprinkle the shredded cheese on top. Cover and let sit for 2-3 minutes until melted.
  8. Garnish with crumbled bacon and chopped green onions. Serve immediately.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 36gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 920mgPotassium: 650mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. For optimal flavor, reheat with a splash of water or broth to revive the creamy texture.

Tried this recipe?

Let us know how it was!