Description
Monterey Chicken Spaghetti is a cheesy, creamy Tex-Mex chicken pasta bake packed with Monterey Jack cheese, crispy bacon, and Rotel tomatoes. This comforting dinner recipe delivers bold flavor, family-friendly portions, and easy prep—perfect for weeknights or gatherings.
Ingredients
400g spaghetti
2 cups cooked chicken, shredded
2 cups Monterey Jack cheese, shredded
1 can Rotel tomatoes (10 oz), undrained
6 slices bacon, diced
115g cream cheese
3 cloves garlic, minced
1 small onion, chopped
1 cup chicken broth
2 tablespoons butter
Salt, to taste
Black pepper, to taste
Instructions
1. Boil the spaghetti in salted water until al dente, then drain and set aside.
2. In a skillet, cook diced bacon until crispy. Remove and reserve.
3. Sauté chopped onion and minced garlic in the bacon drippings until soft.
4. Add butter, cream cheese, and chicken broth to the skillet. Stir until smooth.
5. Mix in the Rotel tomatoes and bring the sauce to a gentle simmer.
6. Stir in the cooked chicken and spaghetti, tossing to coat everything evenly.
7. Fold in half of the Monterey Jack cheese and stir until melted.
8. Transfer the mixture to a greased baking dish.
9. Sprinkle remaining cheese and bacon on top.
10. Bake at 350°F (175°C) for 20 minutes until bubbly and golden on the edges.
Notes
Use rotisserie chicken to save prep time.
Add a pinch of smoked paprika or chili flakes for more heat.
For a crisp topping, broil the casserole for 2–3 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion (based on 8 servings)
- Calories: 540
- Sugar: 4g
- Sodium: 740mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg