Irresistible Monterey Chicken Spaghetti – The Best 30-Minute Dinner!
Creamy, cheesy, and packed with flavor, this Monterey Chicken Spaghetti is the ultimate 30-minute comfort food! Perfect for busy weeknights or meal prep.
Equipment
- 9x13 Baking Dish
- Large Pot
Ingredients
Main Ingredients
- 12 oz dried spaghetti or gluten-free pasta
- 4 cups cooked chicken shredded or diced
- 1 16-oz container sour cream or Greek yogurt
- 2 10.5-oz cans cream of chicken soup low-sodium recommended
- 1 10-oz package frozen spinach thawed and drained
- 2 cups Monterey Jack cheese shredded, divided
- 2 cloves garlic minced
- 1 6-oz can French's fried onions divided
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Cook spaghetti al dente according to package directions. Drain and set aside.
- In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, spinach, 1 cup cheese, garlic, and ½ can fried onions.
- Fold in cooked spaghetti until evenly coated. Transfer to the prepared baking dish.
- Sprinkle remaining 1 cup cheese and fried onions on top.
- Bake uncovered for 20-25 minutes until bubbly and golden. For extra crispiness, broil for 2-3 minutes at the end.
Notes
Pro Tips: Use rotisserie chicken for a time-saving shortcut! For a gluten-free version, swap regular pasta and soup with GF alternatives. Freeze leftovers for up to 3 months.