Get ready to meet your new favorite weeknight dinner. This Monterey Chicken Spaghetti recipe is the ultimate comfort food mashup, combining the smoky, tangy flavors of BBQ chicken with the rich, creamy goodness of a cheesy pasta bake. It’s a guaranteed crowd-pleaser that’s incredibly easy to whip up, making it perfect for busy families and anyone craving a seriously satisfying meal. If you love bold flavors and cheesy pasta, this dish is calling your name.
We’re taking tender chicken and perfectly cooked spaghetti, tossing it in a savory blend of BBQ sauce and creamy Alfredo, then loading it up with crispy bacon, melted Monterey Jack cheese, and fresh green onions. It’s a flavor explosion in every single bite. This isn’t just another pasta dish; it’s an unforgettable meal that will have everyone asking for seconds.
Why This Monterey Chicken Spaghetti Recipe Works
You’re going to absolutely love this Monterey Chicken Spaghetti. It’s not just delicious; it’s also incredibly simple to prepare. Here’s why this recipe will become a staple in your kitchen:
- Flavor Fusion: It perfectly balances smoky BBQ sauce with creamy, cheesy pasta for a unique and irresistible taste. Think of it as a delicious cousin to other creamy pasta dishes like Creamy Garlic Butter Chicken Alfredo.
- Weeknight Wonder: With simple ingredients and straightforward steps, you can have this comforting meal on the table in under an hour. It’s a true one-pan wonder for the final baking step, minimizing cleanup.
- Customizable & Versatile: This recipe is a fantastic base. You can easily swap ingredients based on what you have on hand. Don’t have Monterey Jack? Try Colby or a Mexican blend. Want more spice? Add a pinch of cayenne.
- Crowd-Pleaser: From picky kids to hungry adults, everyone loves this cheesy, savory bake. It’s the perfect dish for a family dinner, a potluck, or just a cozy night in.
The Ultimate Monterey Chicken Spaghetti Ingredients
This recipe uses simple, easy-to-find ingredients to create a spectacular dish. Here’s what you’ll need:
For the Pasta and Chicken:
- Spaghetti: 1 pound of spaghetti, cooked al dente according to package directions.
- Chicken: 2 large boneless, skinless chicken breasts, cooked and shredded. A rotisserie chicken works beautifully here for a shortcut!
- Bacon: 6 slices of thick-cut bacon, cooked until crispy and then crumbled.
- Olive Oil: 1 tablespoon for sautéing.
- Garlic: 2 cloves, minced.
For the Creamy BBQ Sauce:
- BBQ Sauce: 1 cup of your favorite brand. Use a smoky and slightly sweet one for the best flavor.
- Alfredo Sauce: 1 jar (15 ounces) of creamy Alfredo sauce.
- Diced Tomatoes with Green Chilies: 1 can (10 ounces), undrained. This adds a fantastic zest and a hint of spice.
- Monterey Jack Cheese: 2 cups, shredded and divided.
- Green Onions: 1/2 cup, chopped, plus more for garnish.
- Seasoning: Salt and black pepper to taste.
How to Make Monterey Chicken Spaghetti Step-by-Step
Ready to create this masterpiece? Follow these simple steps for a perfect bake every time. For a different take on a creamy chicken dinner, you might also enjoy our Creamy Chicken Parmesan Soup.
Step 1: Prep Your Ingredients
Preheat your oven to 375°F (190°C). Cook the spaghetti according to the package instructions until it’s al dente. While the pasta is cooking, cook and crumble your bacon, and cook and shred the chicken if you aren’t using a rotisserie chicken. Chop your green onions and mince the garlic.
Step 2: Create the Creamy Sauce
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the Alfredo sauce, BBQ sauce, and the can of diced tomatoes with green chilies. Stir well to combine and bring the sauce to a gentle simmer. Season with a pinch of salt and pepper.
Step 3: Combine Everything
Turn off the heat. Add the cooked and drained spaghetti, the shredded chicken, half of the crumbled bacon, half of the chopped green onions, and 1 cup of the shredded Monterey Jack cheese to the skillet with the sauce. Stir everything together until the pasta and chicken are fully coated in the creamy BBQ sauce.
Step 4: Bake to Perfection
Transfer the pasta mixture to a 9×13 inch baking dish. Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top. Bake for 15-20 minutes, or until the cheese is completely melted and bubbly. For a golden-brown top, you can switch the oven to broil for the last 1-2 minutes, but watch it closely to prevent burning!
Step 5: Garnish and Serve
Remove the Monterey Chicken Spaghetti from the oven and let it rest for a few minutes. Garnish with the remaining crumbled bacon and chopped green onions. Serve hot and enjoy the cheesy goodness!
Expert Tips for the Best Results
Want to elevate your Monterey Chicken Spaghetti? Here are a few pro-tips:
- Don’t Overcook the Pasta: Cook your spaghetti just until al dente. It will continue to cook in the oven, and this prevents it from becoming mushy.
- Shred Your Own Cheese: For the best melt, buy a block of Monterey Jack and shred it yourself. Pre-shredded cheeses often contain anti-caking agents that can affect how smoothly they melt.
- Rotisserie Chicken Shortcut: Using a pre-cooked rotisserie chicken is the ultimate time-saver for this recipe. It’s flavorful, tender, and ready to go.
- Spice It Up: If you like a little more heat, add a pinch of red pepper flakes or a dash of hot sauce to the BBQ cream sauce. Or, try another spicy dish like our Cajun Steak Pasta for inspiration.
Recipe Variations & Substitutions
One of the best things about this recipe is how easy it is to customize. Try these variations:
- Different Pasta: No spaghetti? No problem! This dish works great with penne, fettuccine, or rotini.
- Cheese Swaps: Feel free to use Colby Jack, cheddar, or a Mexican cheese blend instead of Monterey Jack.
- Add Veggies: Sautéed bell peppers, onions, or mushrooms would be a fantastic addition. Stir them into the sauce with the chicken and pasta.
- Protein Change-Up: This recipe would also be delicious with shredded pork or even spicy Italian sausage.
Storing & Reheating Leftovers
This dish makes for fantastic leftovers. Store any remaining Monterey Chicken Spaghetti in an airtight container in the refrigerator for up to 4 days.
To reheat, you can microwave individual portions, or place the desired amount in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. Adding a splash of milk or chicken broth before reheating can help restore its creaminess.
Yes! You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven straight from the fridge.
Absolutely. While Monterey Jack is classic, this recipe is also fantastic with sharp cheddar, Colby Jack, or a Mexican cheese blend. Use your favorite melting cheese!
To add more heat, you can use a spicy BBQ sauce, add a pinch of red pepper flakes to the sauce, or use a can of hot diced tomatoes and green chilies (like Rotel Hot).
A store-bought rotisserie chicken is the quickest and easiest option. However, you can also use any cooked and shredded chicken breasts or thighs. It’s a great way to use up leftover chicken.
This dish is very rich and satisfying on its own, but it pairs wonderfully with a simple green salad with a vinaigrette dressing, steamed broccoli, or garlic bread to soak up the extra sauce.
Yes! You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven straight from the fridge.
Absolutely. While Monterey Jack is classic, this recipe is also fantastic with sharp cheddar, Colby Jack, or a Mexican cheese blend. Use your favorite melting cheese!
To add more heat, you can use a spicy BBQ sauce, add a pinch of red pepper flakes to the sauce, or use a can of hot diced tomatoes and green chilies (like Rotel Hot).
A store-bought rotisserie chicken is the quickest and easiest option. However, you can also use any cooked and shredded chicken breasts or thighs. It’s a great way to use up leftover chicken.
This dish is very rich and satisfying on its own, but it pairs wonderfully with a simple green salad with a vinaigrette dressing, steamed broccoli, or garlic bread to soak up the extra sauce.
Your New Favorite Comfort Meal Awaits
This Monterey Chicken Spaghetti is more than just a recipe; it’s a celebration of flavor that brings everyone to the table. It’s cheesy, savory, and packed with smoky BBQ goodness that is sure to make it a regular in your dinner rotation. Give it a try and watch it disappear!
We’d love to hear how you liked it! Drop a comment below or share your creation on Pinterest. Happy cooking!
Monterey Chicken Spaghetti: A Cheesy, Creamy BBQ Delight
This Monterey Chicken Spaghetti is the ultimate comfort food, tossing tender chicken and spaghetti in a creamy BBQ Alfredo sauce, then baking it with bacon and melted cheese. An easy, crowd-pleasing dinner ready in under an hour!
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Cook spaghetti al dente according to package directions. Drain and set aside.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the Alfredo sauce, BBQ sauce, and the undrained can of diced tomatoes with green chilies. Bring to a simmer and season with salt and pepper.
- Remove the skillet from the heat. Add the cooked spaghetti, shredded chicken, half of the crumbled bacon, half of the chopped green onions, and 1 cup of Monterey Jack cheese. Stir until well combined.
- Transfer the mixture to a 9x13 inch baking dish and spread evenly. Top with the remaining 1 cup of Monterey Jack cheese.
- Bake for 15-20 minutes, until the cheese is melted and bubbly. For a browner top, broil for 1-2 minutes, watching carefully.
- Let it rest for a few minutes before garnishing with the remaining bacon and green onions. Serve hot.
Notes
Time-Saving Tip: Use a pre-cooked rotisserie chicken to save on prep time.
Cheese Tip: For the best, smoothest melt, buy a block of Monterey Jack cheese and shred it yourself.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Monterey Chicken Spaghetti: A Cheesy, Creamy BBQ Delight
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Cook spaghetti al dente according to package directions. Drain and set aside.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the Alfredo sauce, BBQ sauce, and the undrained can of diced tomatoes with green chilies. Bring to a simmer and season with salt and pepper.
- Remove the skillet from the heat. Add the cooked spaghetti, shredded chicken, half of the crumbled bacon, half of the chopped green onions, and 1 cup of Monterey Jack cheese. Stir until well combined.
- Transfer the mixture to a 9x13 inch baking dish and spread evenly. Top with the remaining 1 cup of Monterey Jack cheese.
- Bake for 15-20 minutes, until the cheese is melted and bubbly. For a browner top, broil for 1-2 minutes, watching carefully.
- Let it rest for a few minutes before garnishing with the remaining bacon and green onions. Serve hot.
Notes
Cheese Tip: For the best, smoothest melt, buy a block of Monterey Jack cheese and shred it yourself.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
