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A close-up of the creamy Monterey Chicken Spaghetti being lifted from a baking dish with a spatula, showing a satisfying cheese pull.

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!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti cooked al dente
  • 2 large boneless, skinless chicken breasts cooked and shredded (about 3 cups)
  • 6 slices thick-cut bacon cooked and crumbled
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 cup BBQ sauce your favorite brand
  • 15 ounces Alfredo sauce from a jar
  • 10 ounces diced tomatoes with green chilies undrained
  • 2 cups Monterey Jack cheese shredded and divided
  • 0.5 cup green onions chopped, plus more for garnish
  • Salt and black pepper to taste

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet or Dutch Oven
  • 1 Large Pot

Method
 

  1. Preheat your oven to 375°F (190°C). Cook spaghetti al dente according to package directions. Drain and set aside.
  2. In a large skillet or Dutch oven, heat olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  3. 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.
  4. 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.
  5. Transfer the mixture to a 9x13 inch baking dish and spread evenly. Top with the remaining 1 cup of Monterey Jack cheese.
  6. Bake for 15-20 minutes, until the cheese is melted and bubbly. For a browner top, broil for 1-2 minutes, watching carefully.
  7. 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.