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Monterey Chicken Spaghetti – A Cheesy, Smoky Family Favorite

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This Monterey Chicken Spaghetti is a creamy, cheesy casserole loaded with smoky BBQ chicken, crisp bacon, and melty Monterey Jack. A cozy twist on pasta night that feeds a crowd.

Ingredients

Scale

  • 12 oz spaghetti, cooked al dente

  • 2 cups cooked chicken breast, shredded or diced

  • 6 slices bacon, cooked and crumbled

  • 1 cup BBQ sauce

  • 1 can (10.5 oz) cream of chicken soup

  • 4 oz cream cheese, softened

  • 1 can Rotel (diced tomatoes with green chilies), drained

  • 2 cups Monterey Jack cheese, shredded (divided)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • Salt and pepper, to taste

  • 2 green onions, sliced (optional for garnish)

Instructions

  • Preheat oven to 350°F. Grease a 9×13-inch baking dish.

  • Cook spaghetti to al dente, drain, and set aside.

  • In a large skillet, melt cream cheese and stir in cream of chicken soup.

  • Add 1 cup cheese, BBQ sauce, garlic powder, onion powder, and Rotel. Stir until smooth.

  • In a large bowl, combine spaghetti, chicken, bacon (reserve some), and cheese sauce.

  • Transfer mixture to baking dish. Top with remaining cheese and bacon.

  • Bake uncovered for 25–30 minutes until bubbly and golden.

  • Let rest 5 minutes. Garnish with green onions if desired.

Notes

  • For extra creaminess, add ½ cup milk to the sauce.

  • Substitute rotini or penne pasta if preferred.

  • Freezes well before baking.

Find it online: https://topdailydishlab.com/monterey-chicken-spaghetti-a-cheesy-smoky-family-favorite/