Monterey Chicken Spaghetti (Print Version)

Creamy baked spaghetti with chicken, peppers, and Monterey Jack cheese sauce.

# What You Need:

→ Pasta

01 - 12 oz spaghetti

→ Chicken

02 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

03 - 1 cup red bell pepper, diced
04 - 1 cup yellow onion, diced
05 - 2 cloves garlic, minced

→ Sauce & Dairy

06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1 cup Monterey Jack cheese, shredded
10 - 1/2 cup sharp cheddar cheese, shredded
11 - 1/2 cup low-sodium chicken broth
12 - 1/4 cup sour cream
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper
15 - 1/4 tsp smoked paprika

→ Topping

16 - 1/2 cup Monterey Jack cheese, shredded
17 - 2 green onions, thinly sliced

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook spaghetti until al dente according to package directions. Drain well and set aside.
03 - Melt butter in a large skillet over medium heat. Add diced onions and bell peppers. Sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir flour into the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in milk and chicken broth. Continue whisking and cook for 3–4 minutes until sauce thickens and bubbles.
05 - Add shredded Monterey Jack cheese, cheddar cheese, salt, black pepper, and smoked paprika. Stir until cheeses are completely melted and sauce is smooth.
06 - Remove skillet from heat. Stir in sour cream until incorporated. Add cooked chicken and drained spaghetti. Toss everything together until evenly coated with sauce.
07 - Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining Monterey Jack cheese across the top in a uniform layer.
08 - Bake for 20–25 minutes until cheese is melted and bubbly, and the top develops a light golden color.
09 - Remove from oven and let rest for 5 minutes. Garnish with thinly sliced green onions before serving warm.

# Expert Tips:

01 -
  • The homemade cheese sauce comes together faster than you might think and tastes infinitely better than anything from a jar
  • Its one of those rare dishes that actually tastes even better as leftovers, making it perfect for meal prep
  • The combination of smoky paprika and two types of cheese creates layers of flavor that feel like something from a restaurant
02 -
  • Don't skip the smoked paprika because it's what gives this dish its unique character
  • The sauce will seem thick before adding the pasta but that's exactly what you want for a creamy result
  • Let it rest for 5 minutes after baking so the sauce sets up slightly for easier serving
03 -
  • Shred your own cheese from blocks because pre-shredded cheese has anti-caking agents that prevent smooth melting
  • Warm your milk slightly before adding it to the roux to help prevent lumps from forming

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