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This creamy Monterey Chicken Spaghetti has rescued many of my weeknight dinners with its irresistible combination of tender pasta, juicy shredded chicken, and melty cheese. The subtle kick from Rotel tomatoes transforms this from an ordinary pasta dish into something your family will request again and again.
I first created this dish when trying to use up leftover rotisserie chicken and some pantry staples. What started as a kitchen experiment has become our most requested family dinner, especially on busy weeknights when we need something hearty and satisfying.
Ingredients
- Spaghetti forms the backbone of this dish, providing the perfect texture to carry all the creamy sauce
- Olive oil creates the base for sautéing the aromatics to build flavor
- Cooked chicken breast provides lean protein and substance. Rotisserie chicken works beautifully here
- Onion and garlic create an aromatic foundation that enhances every bite
- Cream of chicken soup delivers richness and body to the sauce without extra work
- Rotel tomatoes add a gentle heat and bright acidity that balances the creaminess
- Sour cream contributes tanginess and velvety texture to the sauce
- Chicken broth thins the sauce to the perfect consistency
- Monterey Jack cheese melts beautifully and provides that irresistible cheese pull
- Smoked paprika adds a subtle smokiness that elevates the entire dish
- Black pepper and salt bring all the flavors into perfect harmony
- Fresh parsley brightens the finished dish with color and freshness
Step-by-Step Instructions
- Pasta Preparation
- Cook your spaghetti in generously salted water until just al dente, about 1 minute less than package directions. This ensures the pasta will finish cooking in the sauce without becoming mushy. Reserve a small cup of pasta water before draining in case you need to adjust the sauce consistency later.
- Create the Flavor Base
- Heat olive oil in a large, deep skillet over medium heat. Add the finely diced onion and sauté for 4 to 5 minutes until soft and translucent but not browned. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this would add bitterness.
- Build the Creamy Sauce
- Reduce heat to medium low and add the cream of chicken soup, drained Rotel tomatoes, sour cream, and chicken broth. Stir continuously until everything is well combined and the sauce begins to simmer gently. Allow it to cook for about 3 minutes until slightly thickened and smooth.
- Incorporate the Protein and Seasonings
- Fold in your shredded chicken, smoked paprika, black pepper, and salt. Stir until the chicken is evenly coated with sauce. Add half of the shredded Monterey Jack cheese and stir until melted completely into the sauce, creating a luxurious, creamy texture.
- Combine with Pasta
- Add the cooked and drained spaghetti directly to the skillet. Using tongs, gently toss the pasta until every strand is coated with the creamy sauce. If the mixture seems too thick, add a splash of the reserved pasta water to loosen it up.
- Bake to Perfection
- Transfer the entire mixture to a 9x13 inch baking dish. Spread it evenly and top with the remaining Monterey Jack cheese. Bake uncovered at 350°F for 20 minutes until the cheese is melted, bubbly, and beginning to turn golden at the edges.
- Finishing Touch
- Remove from oven and let rest for 5 minutes before serving. This allows the sauce to set slightly. Sprinkle with freshly chopped parsley just before bringing to the table for a pop of color and fresh flavor.
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The Rotel tomatoes are truly the secret ingredient in this dish. I discovered their magic when I accidentally grabbed them instead of regular diced tomatoes years ago. That happy accident transformed this from a good dish to a great one, adding just the right amount of heat without overwhelming the creamy elements.
Make Ahead Instructions
This chicken spaghetti is perfect for meal planning. You can assemble the entire dish up to the point of baking, then cover tightly with foil and refrigerate for up to 48 hours. When ready to serve, simply remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding about 10 extra minutes to the cooking time.
Customization Options
The beauty of this recipe lies in its versatility. Try swapping the Monterey Jack for pepper jack to add more heat, or use a combination of cheddar and mozzarella for a different flavor profile. You can also add vegetables like diced bell peppers, mushrooms, or even spinach to boost the nutritional value. For a crunchy topping, sprinkle buttered panko breadcrumbs over the cheese before baking.
Serving Suggestions
This hearty dish needs little accompaniment, but a simple green salad with a light vinaigrette makes a perfect contrast to the rich, creamy pasta. For a complete meal, serve with garlic bread to soak up every last bit of the delicious sauce. If serving for a gathering, consider offering extra toppings like sliced jalapeños, crispy bacon bits, or additional fresh herbs.
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Frequently Asked Questions
- → Can I use a different type of cheese?
Yes, you can swap Monterey Jack for cheddar, Colby Jack, or even pepper jack for a spicier kick.
- → What is Rotel and can I substitute it?
Rotel is a mix of diced tomatoes and green chilies. You can substitute it with diced tomatoes and a chopped green chili or jalapeño for similar flavor.
- → Can I prepare this dish ahead of time?
Yes, you can assemble it ahead, cover tightly, and refrigerate. Bake it just before serving for best results.
- → How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
- → What pasta can I use if I don't have spaghetti?
Penne, fettuccine, or linguine work well as substitutes for spaghetti in this dish.
- → Can I add extra vegetables?
Absolutely! Add bell peppers, mushrooms, or spinach for extra crunch, flavor, and nutrition.