Effortless Monterey Chicken Spaghetti

Featured in Master the Art of Main Course Creation.

This dish means comfort. Juicy chicken, tender spaghetti, and spinach melt into a creamy, cheesy hug. Crisp onions on top take it over the edge as it bakes until bubbling hot. Monterey Jack and parmesan add rich flavor while simple garlic and onion powder wake things up. Easy to throw together, it's a weeknight win or a hit at get-togethers. Serve it warm, pile on some more fried onions, and grab a fork for some serious crunch in every bite.

Rana
Updated on Sun, 01 Jun 2025 23:29:35 GMT
Monterey Chicken Spaghetti Pin it
Monterey Chicken Spaghetti | flavorsenthusiasts.com

This Monterey Chicken Spaghetti is pure comfort food. It's loaded with juicy chicken, lots of spinach, and gooey cheese all mixed up with spaghetti noodles. Crispy onions add a yummy crunch on top, making every forkful cozy and satisfying—perfect for a busy weeknight or a friendly get-together.

The first time I brought this dish to a family event every picky eater wanted seconds. Now it's a regular for our Sunday dinners—and if I skip a month it gets requested again!

Hearty Ingredients

  • French fried onions: super crispy and salty—use half mixed in and the rest for the top for extra crunch
  • Onion powder: tosses in mellow onion flavor without the fuss of chopping
  • Cream of chicken soup: keeps everything creamy and cozy, so grab a quality can with less salt if you find one
  • Garlic: fresh cloves add oomph, but go with powder if that's all you've got
  • Chopped spinach: brightens it up with greens and nutrients—squeeze dry to prevent sogginess
  • Egg: makes sure everything holds together—just whip it up before adding
  • Sour cream: keeps it tangy and creamy—full fat is tastiest
  • Parmesan cheese: grated real Parmigiano Reggiano adds a sharp, nutty bite
  • Monterey Jack cheese: melts smooth and rich—grate it yourself if you can
  • Cooked chicken breasts: juicy and shredded is best—try not to overcook it
  • Spaghetti: go with classic Italian pasta, boil just until gently firm

Simple Steps

Add Crispy Topping:
Once it's baked for half an hour, pull off the foil. Scatter the last bit of fried onions all over. Pop it back in for five minutes, so the onions get extra crunchy and dark golden—but keep an eye out so they don't get too dark.
Bake the Casserole:
Spread a little oil or butter in a 9x13 dish. Fill it with the spaghetti mixture and smooth it out. Snugly wrap with foil and bake at 350 F for half an hour so it's gooey and melded together.
Combine with Pasta:
Take your drained spaghetti and dump it into the bowl with all that creamy, cheesy filling. Toss until everything's coated and the chicken and spinach are all throughout. Go easy so the pasta doesn't break up.
Mix the Filling:
Grab a big bowl. Whisk the egg until it's fluffy to help hold things together. Dump in your chicken, sour cream, soup, both cheeses, well-squeezed spinach, half those onions, garlic, and onion powder. Stir like crazy—it'll be a thick, creamy mix.
Cook Spaghetti:
Boil pasta in lots of salted water following the box directions. Stir every now and then so it doesn't stick, and cook it a little firm—not soft. Drain well. Don't cook it too long or it'll get mushy when baked.
A plate of Monterey Chicken Spaghetti. Pin it
A plate of Monterey Chicken Spaghetti. | flavorsenthusiasts.com

I always get excited pulling this out of the oven and smelling those toasty crispy onions. Parmesan makes it extra special with that hint of nuttiness. Every time, it takes me back to sneaking extra cheese with my grandma—it was always our little tradition.

Storing Leftovers

Let it cool to room temp before you pack it up. Either wrap tight with foil or use an airtight dish. It'll keep in the fridge for up to four days. For longer, freeze single portions wrapped in plastic then foil, and reheat at 350 F until piping hot. Fried onions can lose their crunch after freezing, so I sometimes just add a quick fresh sprinkle before popping it back in the oven.

Switching Things Up

Rotisserie chicken is a fast swap, or use canned chicken if that's what's in the pantry. Want it lighter? Try cottage cheese instead of sour cream. You can also sub in mozzarella or Swiss for Monterey Jack. Leave out the chicken for a veggie version—just cook up mushrooms and a bit more garlic.

How to Serve

This dish is great with a tangy green salad with lots of lemon. Garlic bread is always a hit on the side. For something brighter, add a scoop of zippy marinara to each plate, or toss cherry tomatoes in before baking.

A bowl of pasta with chicken and spinach. Pin it
A bowl of pasta with chicken and spinach. | flavorsenthusiasts.com

Origins and Traditions

This dish is a cozy twist on the classic Midwest and Southern casseroles found at potlucks everywhere. That creamy soup and crisp onion combo is a nod to traditional holiday green bean bakes. It's the kind of comfort food that fills the table and brings everyone together for a hearty meal.

Frequently Asked Questions

→ Can I use rotisserie chicken instead of cooked chicken breasts?

Totally! Grab a rotisserie chicken if you want easy, tasty chicken in this pasta bake.

→ How can I prevent the spinach from being watery?

Fully thaw your spinach and squeeze it super dry with paper towels so your pasta stays nice, not soggy.

→ Is it possible to substitute cheeses?

Go with mozzarella or cheddar if you don't have Monterey Jack, or swap in asiago or pecorino for parmesan—do what you like.

→ Can this pasta dish be made ahead?

Sure can! Put it together a day early, pop it in the fridge, then bake it up with the fried onions when you're set to eat.

→ What’s the best way to reheat leftovers?

Just cover and warm it in a 325°F oven till it's hot. If you want those onions extra crispy, add some fresh ones after heating.

Effortless Monterey Chicken Spaghetti

Creamy pasta tossed with chicken, spinach, mixed cheeses, and crisp onions—so much flavor in every bite.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes
By: Rana

Category: Main Courses

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 cups)

Dietary: ~

Ingredients

→ Pasta and Grains

01 340 g spaghetti, uncooked

→ Protein

02 2 cooked chicken breasts, diced

→ Cheese and Dairy

03 1 large egg, whisked
04 60 g Parmesan, shredded
05 115 g Monterey Jack, shredded
06 120 ml sour cream

→ Vegetables

07 280 g frozen spinach, squeezed dry

→ Aromatics and Seasoning

08 2 cans (295 g each) condensed chicken soup
09 3 garlic cloves, minced (or 1 tbsp garlic powder)
10 1 tsp onion powder

→ Crispy Topping

11 170 g French fried onions, split for use

Instructions

Step 01

Let the dish cool off for 5 minutes before digging in.

Step 02

Pop off the foil, toss on the rest of the fried onions, and bake for another 5 minutes till you see a golden crunch.

Step 03

Slide the foil-wrapped dish into your oven at 175°C and bake for half an hour.

Step 04

Grease up a 23x33 cm pan, scoop your mixture in, smooth out, and seal it with foil.

Step 05

Toss the cooked noodles into the bowl with your creamy chicken-spinach blend and stir everything around so it’s all covered.

Step 06

Grab a mixing bowl and whisk the egg first. Dump in the chopped chicken, sour cream, soup, cheeses, dry spinach, half the onions, garlic and onion powder. Stir till everything’s all mixed up.

Step 07

Boil the spaghetti in salted bubbling water till it's just right. Drain it really well.

Notes

  1. You don't want soggy stuff, so squeeze all the water out of that thawed spinach before mixing it in.

Tools You'll Need

  • Large pot
  • Mixing bowl
  • 23x33 cm baking dish
  • Oven
  • Foil
  • Colander

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has milk and dairy
  • Has egg
  • Has wheat (gluten)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 339
  • Total Fat: 17 g
  • Total Carbohydrate: 29 g
  • Protein: 17 g