Monterey Chicken Spaghetti

Ingredients for Monterey Chicken Spaghetti

I always use high quality chicken breast and freshly shredded cheese for this recipe because it makes a noticeable difference in the final texture. My go to method is to prep all the ingredients before turning on the stove to make the process smooth.

• 12 ounces spaghetti
• 2 boneless, skinless chicken breasts (cut into bite sized pieces) – I recommend cutting them uniform size for even cooking
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium yellow onion (finely chopped)
• 3 garlic cloves (minced) – Pro tip: fresh garlic provides the best flavor depth
• 1 cup chicken broth
• 0.5 cup heavy cream – My preference is heavy cream for a rich, stable sauce
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• Salt and black pepper (to taste)
• Fresh parsley (for garnish)

Step by Step Instructions

I recommend having all your ingredients prepped before you start cooking to keep the workflow easy. This ensures the garlic and onions do not burn while you are preparing other items.

Step 1: Cook the spaghetti according to package instructions until al dente. Drain the water and set the pasta aside to prevent it from sticking together.

Step 2: Heat olive oil in a large skillet over medium heat. Season the chicken pieces with paprika, Italian seasoning, salt, and pepper. Add the chicken to the hot skillet and cook for 5 to 7 minutes until golden brown and cooked through. Remove the chicken and set it aside.

Step 3: Melt the butter in the same skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Pour in the chicken broth and heavy cream. Stir the mixture well and bring it to a gentle simmer. Reduce the heat to low and let the sauce thicken slightly for about 5 minutes.

Step 5: Add the cooked spaghetti and the cooked chicken back into the skillet. Toss everything gently to combine until the pasta is fully coated with the creamy sauce.

Step 6: Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the skillet and let it sit for 2 to 3 minutes until the cheese is completely melted.

Step 7: Remove the skillet from the heat. Garnish with fresh parsley and serve this Monterey Chicken Spaghetti warm.

What to Serve with Monterey Chicken Spaghetti

This pasta dish is rich and creamy, so pairing it with something fresh or crunchy creates a perfect balance for your dinner table.

Green Bean Casserole: This classic vegetable side adds a savory, creamy element that pairs wonderfully with the Italian flavors in the spaghetti.

Cheesy Pepperoni Pizza Bombs: These are great for a fun appetizer or side dish if you are feeding a hungry crowd and want something bread based.

Garlic Butter Steak Bites: If you want a surf and turf style dinner, these quick steak bites add a hearty protein that complements the creamy pasta perfectly.

Broccoli Cheddar Soup: You can serve a small cup of this soup as a starter to add extra vegetables and warmth to your meal.

Storage and Serving Tips

Store any leftover Monterey Chicken Spaghetti in an airtight container in the refrigerator for up to three days. The sauce may thicken as it cools, so add a splash of broth or water when reheating.

I recommend reheating it gently on the stovetop over low heat to keep the sauce smooth and prevent separation. This recipe is also great for meal prep lunches the next day because the flavors continue to develop.

FAQs

Monterey Chicken Spaghetti (Skillet Version)

A creamy, one skillet Monterey Chicken Spaghetti recipe with tender chicken, Italian seasoning, and melted Monterey Jack cheese.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

• 12 ounces spaghetti
• 2 boneless, skinless chicken breasts cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium yellow onion finely chopped
• 3 cloves garlic minced
• 1 cup chicken broth
• 0.5 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• Fresh parsley for garnish

Equipment

• Large skillet
• Pot for pasta

Method

 

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Season the chicken pieces with paprika, Italian seasoning, salt, and pepper. Add to the skillet and cook for 5 to 7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the chicken broth and heavy cream. Stir well and bring to a gentle simmer. Reduce heat to low and let the sauce thicken slightly for about 5 minutes.
5. Add the cooked spaghetti and the cooked chicken back into the skillet. Toss gently to combine until the pasta is fully coated with the sauce.
6. Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the skillet and let it sit for 2 to 3 minutes until the cheese is melted.
7. Remove from heat, garnish with fresh parsley, and serve warm.

Notes

For best results, shred the cheese from a block rather than using pre-shredded cheese to ensure a smooth sauce.