Ultimate Monterey Chicken Spaghetti Recipe – Cheesy BBQ Pasta Bake
Ultimate Monterey Chicken Spaghetti Recipe – Cheesy BBQ Pasta Bake
This Monterey Chicken Spaghetti recipe combines tender chicken, al dente pasta, sweet bell peppers, and creamy Monterey Jack cheese in a tangy BBQ sauce that will become an instant family favorite. Perfect for busy weeknights or casual gatherings, this comforting pasta bake comes together in under 45 minutes and delivers restaurant-quality flavor right from your oven.
Ingredients
- 12 oz spaghetti noodles
- 2 cups cooked chicken breast, shredded or diced
- 1 cup BBQ sauce (your favorite brand)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, finely chopped
- 2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to boil and cook spaghetti according to package directions until al dente. Drain and set aside.
Step 2: While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onions and bell peppers, sautéing until softened, about 5-7 minutes.
Step 3: Add cooked chicken to the skillet along with garlic powder, smoked paprika, salt, and pepper. Stir to combine and cook for 2-3 minutes until heated through.
Step 4: In a large mixing bowl, combine the cooked spaghetti, chicken and vegetable mixture, BBQ sauce, and sour cream. Stir until everything is evenly coated.
Step 5: Transfer the mixture to a greased 9×13 inch baking dish. Spread evenly and top with shredded Monterey Jack cheese.
Step 6: Bake for 20-25 minutes, or until the cheese is melted and bubbly with golden edges. For extra browning, broil for the last 2-3 minutes.
Step 7: Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Expert Tips
- For extra flavor, use a smoky or hickory-flavored BBQ sauce
- Add a can of drained corn or black beans for additional texture and nutrition
- Substitute half the Monterey Jack with cheddar for a sharper flavor profile
- Make ahead by assembling the dish and refrigerating until ready to bake (add 5-10 minutes to baking time)
- For a crispy top, mix panko breadcrumbs with melted butter and sprinkle over cheese before baking
FAQ
Can I use a different type of pasta?
Yes! Penne, rotini, or fusilli work well as substitutes for spaghetti in this bake.
How long does leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I make this dish spicy?
Absolutely! Add diced jalapeños or a teaspoon of chili powder to the chicken mixture for some heat.
Is this freezer-friendly?
Yes, assemble without baking, wrap tightly, and freeze for up to 2 months. Thaw overnight in refrigerator before baking as directed.
Ultimate Monterey Chicken Spaghetti Recipe – Cheesy BBQ Pasta Bake
Ingredients
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to boil and cook spaghetti according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onions and bell peppers, sautéing until softened, about 5-7 minutes.
- Add cooked chicken to the skillet along with garlic powder, smoked paprika, salt, and pepper. Stir to combine and cook for 2-3 minutes until heated through.
- In a large mixing bowl, combine the cooked spaghetti, chicken and vegetable mixture, BBQ sauce, and sour cream. Stir until everything is evenly coated.
- Transfer the mixture to a greased 9×13 inch baking dish. Spread evenly and top with shredded Monterey Jack cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly with golden edges. For extra browning, broil for the last 2-3 minutes.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
