This Monterey Chicken Spaghetti is creamy, cheesy, and packed with tender chicken and bright tomato and pepper bites. The sauce is rich from heavy cream and Monterey Jack cheese, coating every strand of spaghetti for a silky, comforting mouthfeel. You get savory chicken flavor, mild melted cheese, and a hint of Italian herbs in each forkful. It’s an easy one-skillet finish once the pasta is cooked, which makes it perfect for busy weeknights or a low-effort dinner that still feels special. Serve it with a simple green salad or warm bread for a full meal, and if you like quick chicken ideas try this Air Fryer Maple-Glazed Chicken Breast for another fast main.
Why You’ll Love This Monterey Chicken Spaghetti
- Hands-off finish: cook the pasta, then toss everything in one skillet for quick cleanup.
- Creamy and cheesy: heavy cream plus Monterey Jack gives a smooth, mild melt.
- Tender chicken throughout: two cups of shredded cooked chicken add satisfying protein.
- Bright notes: diced tomatoes and bell pepper add freshness and color.
- Easy pantry staples: uses common items like spaghetti, broth, and Italian seasoning.
- Flexible meal: works for weeknights, family dinners, or potlucks.
- Comfort food vibe: rich, warm, and cozy without long prep time.
- Kid-friendly flavors: mild cheese and familiar pasta that most palates enjoy.
What Is Monterey Chicken Spaghetti?
Monterey Chicken Spaghetti is a creamy pasta dish that pairs shredded cooked chicken with spaghetti in a mild, cheesy sauce made from heavy cream and Monterey Jack. It tastes rich and smooth with a subtle tang from tomatoes and a gentle aromatic lift from Italian seasoning, garlic, onion, and bell pepper. The cooking method is simple: boil the pasta, sauté the vegetables, add the chicken and liquids, then toss the cooked spaghetti in the pan and melt cheese on top. The vibe is classic comfort food—easy enough for a weeknight but good enough to serve guests when you want something hearty and familiar.
Ingredients for Monterey Chicken Spaghetti
For the Base
- 8 oz spaghetti
- 2 cups cooked chicken, shredded
For the Sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup diced tomatoes
- 1/2 cup chopped bell pepper
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
For the Finish
- 1 cup Monterey Jack cheese, shredded
- Salt and pepper to taste
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: Use rotisserie chicken for speed or leftover roast chicken. For a lower-fat option, use skinless chicken breast.
- Monterey Jack cheese: Mild cheddar or Colby will work if you don’t have Monterey Jack. For a sharper bite, mix half Monterey Jack and half sharp cheddar (optional).
- Heavy cream: For a lighter sauce, use half-and-half or a mix of whole milk and a tablespoon of cornstarch to thicken. Note the texture will be thinner with milk.
- Chicken broth: Low-sodium broth helps control salt. Vegetable broth can be used for a milder taste.
- Pasta: Spaghetti is the original here, but any long pasta (linguine, fettuccine) or short pasta (penne, rotini) will work.
- Tomatoes: If you only have canned diced tomatoes, drain slightly to avoid extra liquid.
- Bell pepper and onion: Swap colors (green, red, yellow) based on what you have or use a mix for more sweetness.
Step-by-Step Instructions
Step 1 – Cook the spaghetti
- Bring a large pot of salted water to a boil.
- Add 8 oz spaghetti and cook according to package instructions until al dente.
- Drain and set aside.
Visual cue: The noodles should bend but still have a slight bite—avoid soft, limp pasta.
Step 2 – Sauté the aromatics and pepper
- Heat a large skillet over medium heat (no extra oil needed if your chicken is moist; add a splash of oil if pan is dry).
- Add diced onion, chopped bell pepper, and minced garlic.
- Cook until fragrant and softened, about 4–5 minutes.
Pro cue: Cook until the onions turn translucent and peppers soften but still hold shape.
Step 3 – Build the sauce
- Add shredded chicken, diced tomatoes, heavy cream, chicken broth, and 1 tsp Italian seasoning to the skillet.
- Stir to combine and bring to a gentle simmer.
- Cook over medium heat until the mixture is heated through and slightly thickened, about 4–6 minutes.
Visual cue: Tiny bubbles around the edge mean the sauce is simmering—not boiling.
Step 4 – Combine pasta and sauce
- Add the cooked spaghetti to the skillet.
- Toss gently so each strand is coated with sauce and chicken is evenly distributed.
Pro cue: If sauce seems too thick, add a splash of reserved pasta water or extra broth to loosen.
Step 5 – Melt the cheese and finish
- Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top of the pasta in the skillet.
- Cover briefly or lower the heat and allow the cheese to melt, about 2–3 minutes.
- Season with salt and pepper to taste.
Visual cue: Cheese should be melted and slightly glossy, not oily or separated.
Pro Tips for Success
- Don’t overcook the pasta: aim for al dente; it will absorb some sauce as it sits.
- Reserve a little pasta water before draining. It helps thin the sauce if it tightens up.
- Keep heat moderate when adding cream; high heat can cause the dairy to separate.
- Shred chicken finely so it distributes evenly through the pasta.
- Taste and adjust salt after cheese melts—cheese can add more saltiness.
- If you prefer a looser sauce, add broth 1 tablespoon at a time until you reach the desired texture.
- Use a wide skillet so you can toss pasta without mashing the strands.
Flavor Variations
- Optional: Southwestern twist — add 1/2 tsp chili powder and swap diced tomatoes for a can of diced green chiles.
- Optional: Add vegetables — stir in 1 cup frozen peas or chopped spinach in the last 2 minutes for color and nutrients.
- Optional: Smoky flavor — use smoked paprika (1/2 tsp) and a bit of diced roasted red pepper.
- Optional: Herb-forward — stir in fresh chopped parsley or basil right before serving.
- Optional: Lighter cream option — replace half the heavy cream with plain Greek yogurt (add off heat to avoid curdling).
Serving Suggestions
- Serve with a crisp green salad dressed with lemon vinaigrette to cut the richness.
- Offer warm dinner rolls or garlic bread for soaking up extra sauce.
- Top with extra shredded Monterey Jack or a sprinkle of parmesan at the table.
- Pair with steamed green beans or roasted broccoli for a balanced plate.
- For a casual family meal, serve directly from the skillet on the table.
- For a dinner party, plate in shallow bowls with a small herb garnish for a polished look.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook pasta and sauce separately. Store cooled sauce and cooked spaghetti in separate airtight containers in the fridge for up to 2 days. Reheat and combine when ready to serve.
- Storage duration: Keep leftovers in the refrigerator in an airtight container for 3–4 days.
- Reheating best practice: Reheat gently on the stove over low heat with a splash of chicken broth or water to loosen the sauce. Microwave in short intervals, stirring between, and add a little liquid if the sauce tightens.
- Texture changes: Cream-based sauces can thicken and tighten in the fridge. Adding a bit of liquid and reheating gently will restore a creamy texture.
Storage and Freezing Instructions
- Freezing is not ideal for this recipe because heavy cream and cheese can change texture after freezing and thawing, becoming grainy or separated.
- If you must freeze: combine everything, cool completely, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove with added broth to help restore creaminess.
- Safer option: Freeze the cooked chicken separately (without cream) and the dry pasta remains best stored uncooked. Prepare fresh sauce when ready.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~660 kcal | ~25 g | ~42 g | ~32 g | ~3 g | ~750 mg
Estimates vary by brands and portions.
FAQ About Monterey Chicken Spaghetti
Q: My sauce is too thin. What should I do?
A: Simmer a few minutes longer to reduce, or stir in a small slurry of 1 tsp cornstarch mixed with 1 tbsp cold water to thicken quickly.
Q: The sauce is too thick. How can I loosen it?
A: Add reserved pasta water, extra chicken broth, or a splash of milk 1 tablespoon at a time until it reaches the right consistency.
Q: Can I use raw chicken?
A: Yes, but cook it fully first. Dice or shred cooked chicken before adding it to the sauce. If starting raw, sauté until cooked and then continue with the recipe.
Q: How can I make this lower calorie?
A: Use half-and-half or milk instead of heavy cream and lean chicken breast. Reduce the cheese to 1/2 cup or use a lower-fat cheese.
Q: Will the dish reheat well?
A: Yes, reheat gently on the stove with a splash of broth or water. Microwaving works too but may change texture slightly.
Q: How do I know when the cheese is properly melted?
A: The cheese should be glossy and fully melted into the sauce without breaking into oil. If it separates, lower the heat and stir gently.
TastyInspo Notes
- Finish with a small pat of butter for shine and extra smoothness just before serving.
- Add a squeeze of lemon juice to brighten the creamy sauce if it feels dull.
- Serve with a sprinkle of chopped fresh parsley for color and a fresh bite.
- Use freshly shredded cheese rather than pre-shredded for better melt and less anti-caking agents.
- Let the skillet sit for 2 minutes off the heat after melting cheese — it helps flavors meld.
Troubleshooting
- Bland flavor: Taste mid-way and add salt, pepper, or an extra pinch of Italian seasoning. A squeeze of lemon can help.
- Overcooked pasta: If pasta is mushy, try to undercook next time. Rescue slightly soft pasta by tossing with sauce right away to mask texture.
- Watery sauce: Simmer uncovered to reduce excess liquid, or stir in a small spoon of instant mashed potato flakes or cornstarch slurry.
- Burnt bottom: Reduce heat and stir frequently. Transfer contents to a clean pan and continue cooking gently.
- Cheese separation: Melt cheese slowly over low heat and avoid boiling the cream once cheese is added.
- Sauce too heavy: Stir in a few tablespoons of broth or a bit of milk to lighten the sauce.
Final Thoughts
Monterey Chicken Spaghetti is an easy, crowd-pleasing dish that balances creamy richness with fresh tomato and pepper notes. It comes together fast with cooked chicken and simple pantry items, making it a dependable go-to for weeknights or casual dinners. Try the optional swaps to match your diet and taste, and remember a little pasta water can fix many texture issues.
Conclusion
If you want a tested, classic version and a little extra inspiration, check out the original take on this dish at Monterey Chicken Spaghetti. 
Monterey Chicken Spaghetti
Ingredients
For the Base
- 8 oz spaghetti Any long pasta can be used.
- 2 cups cooked chicken, shredded Use rotisserie or leftover roast chicken.
For the Sauce
- 1 cup heavy cream For a lighter sauce, use half-and-half.
- 1/2 cup chicken broth Use low-sodium broth for better salt control.
- 1/2 cup diced tomatoes Canned tomatoes can be used, drain excess liquid.
- 1/2 cup chopped bell pepper Any color can be used.
- 1/2 cup onion, diced For sweetness, use a variety of onions.
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
For the Finish
- 1 cup Monterey Jack cheese, shredded Mild cheddar or Colby can be substituted.
- to taste Salt and pepper Adjust according to preference.
Instructions
Prepare the Spaghetti
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook according to package instructions until al dente.
- Drain and set aside.
Sauté the Aromatics and Pepper
- Heat a large skillet over medium heat.
- Add diced onion, chopped bell pepper, and minced garlic.
- Cook until fragrant and softened, about 4-5 minutes.
Build the Sauce
- Add shredded chicken, diced tomatoes, heavy cream, chicken broth, and Italian seasoning to the skillet.
- Stir to combine and bring to a gentle simmer.
- Cook over medium heat until heated through and slightly thickened, about 4-6 minutes.
Combine Pasta and Sauce
- Add the cooked spaghetti to the skillet.
- Toss gently so each strand is coated with sauce.
Melt the Cheese and Finish
- Sprinkle shredded Monterey Jack cheese evenly over the top.
- Cover briefly or lower the heat and let cheese melt, about 2-3 minutes.
- Season with salt and pepper to taste.
