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Creamy Monterey Chicken Spaghetti

A close-up of creamy monterey chicken spaghetti topped with melted cheese, bacon bits, and fresh parsley.
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Make this fusion pasta dish featuring tender chicken, bacon, and melted Monterey Jack cheese tossed in a savory cream sauce with spaghetti noodles.

Ingredients

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  • 1 pound spaghetti noodles
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 4 slices bacon, cooked and crumbled
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, cubed
  • 8 ounces Monterey Jack cheese, shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Cook the spaghetti according to package directions until al dente. Drain and set aside.
  2. While the pasta cooks, season the chicken pieces generously with salt, pepper, garlic powder, and onion powder.
  3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
  4. Add the crumbled bacon to the same skillet and cook briefly to crisp up any remaining flavor bits. Remove the bacon and set aside, leaving about 1 teaspoon of bacon grease in the pan if desired, or drain excess.
  5. Reduce the heat to medium-low. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
  6. Whisk in the heavy cream and cubed cream cheese until the cheese is fully melted and the sauce is smooth. Stir in the Italian seasoning.
  7. Add the shredded Monterey Jack cheese to the sauce, stirring constantly until the cheese melts into a thick, creamy sauce. Do not let the sauce boil once the cheese is added.
  8. Return the cooked chicken to the skillet. Toss the cooked spaghetti noodles into the sauce until everything is evenly coated.
  9. Serve immediately, topped with the reserved crumbled bacon and fresh parsley.

Notes

  • For extra flavor, you can add 1/2 cup of diced green bell pepper and 1/4 cup of diced onion when cooking the chicken.
  • If the sauce thickens too much while tossing, add a splash of reserved pasta water or extra chicken broth to reach your desired consistency.
  • This dish works well as a casserole; transfer the coated pasta to a baking dish, top with extra cheese, and bake at 375 degrees Fahrenheit for 15 minutes until bubbly.

Nutrition

Find it online: https://cookingzenith.com/monterey-chicken-spaghetti-recipe/