Monterey Chicken Spaghetti is a creamy and flavorful dish that combines tender chicken, colorful vegetables, and spaghetti, topped with melted Monterey Jack cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups cooked spaghetti
1 pound boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup corn (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro (optional)
Juice of 1 lime
Instructions
In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
Add the green and red bell peppers, corn, and diced tomatoes to the skillet. Stir well and cook for an additional 5 minutes until the vegetables are tender.
In a large mixing bowl, combine the cooked spaghetti, chicken and vegetable mixture, sour cream, and half of the Monterey Jack cheese. Mix until well combined.
Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the remaining Monterey Jack cheese on top.
Bake in a preheated oven at 350°F for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes. Drizzle with lime juice and garnish with chopped cilantro if desired.
Notes
For a spicier version, add diced jalapeños or a dash of hot sauce to the chicken mixture.
Substitute the Monterey Jack cheese with cheddar cheese for a different flavor profile.