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There’s nothing like a big plate of Monterey Chicken Spaghetti when you want something cozy. The chicken’s juicy, the cheese is super rich, and the noodles grab all that creamy goodness. It’s one of those dinners you’ll want seconds of, promise.
The first time I made this, I just wanted something besides Alfredo and shockingly, my family insisted I do it again. Now I bring it to family get-togethers because they can’t wait for that smooth Monterey Jack cheesy flavor.
Outstanding Ingredients
- Butter: gives the sauce that yummy rich taste and helps everything sauté. Try splurging on a fancy European stick if you want extra flavor.
- Chopped parsley: brightens everything up with herby notes. Flat leaf and really green is the way to go for the best taste.
- Spaghetti: tangles up with every bit of sauce. Use a good brand and you’ll notice the difference.
- Chicken broth: makes the sauce just loose enough with loads of savory depth. Homemade or low sodium is the way to go.
- Crushed red pepper flakes (optional): toss on a pinch if you want a little heat.
- Parmesan cheese grated: gives everything a punch of nutty, salty sharpness. Buy the block and grate it fresh for a real flavor kick.
- Chicken breast: Pick boneless, skinless for fast cooking and a lean bite. Plump and juicy fillets cook up best.
- Olive oil: heats things up and builds base flavor. Go for extra virgin if you like things richer.
- Diced onions: injects a hint of sweetness and complexity. Fresh is key for taste.
- Heavy cream: makes the sauce impossibly smooth and thick. Double check it’s fresh (skip the ultra-pasteurized for more flavor).
- Garlic minced: starts the whole thing off with a hit of savory aroma. Always mince up real cloves—totally worth it.
- Monterey Jack cheese shredded: melts away into creamy bliss. Grate straight from the block so it's extra silky in the sauce.
- Salt: makes every flavor pop. Kosher all the way for balanced seasoning.
- Black pepper: seasons everything—go with freshly ground for bolder taste.
- Smoked paprika: smoky and warm, especially good if you find the Spanish types for that deeper smoky touch.
Easy Instructions
- Finish and Serve:
- Layer the chicken slices right on top. Add a sprinkle of parsley, and a little sprinkle of crushed red pepper if you’re after some spice. Dig in while it’s still hot and creamy.
- Combine with Pasta:
- Drop your drained spaghetti into the sauce. Toss and turn those noodles so every piece is swimming in cheesy sauce.
- Add Cheese and Make Creamy:
- Turn down to low and start stirring in grated Parmesan and Monterey Jack. Add them in slowly so the cheese melts smoothly into the sauce and turns it rich.
- Simmer the Sauce:
- Pour the broth into the skillet and gently bring it to a simmer. Stir in the cream and let it thicken up for a few minutes.
- Build the Sauce Base:
- Butter goes in next, right into that skillet. Toss in your onion and garlic, stirring till soft and you get that awesome aroma and see-through look.
- Cook the Chicken:
- Grab a big skillet, pour in the olive oil, and set to medium heat. Season the chicken breasts with salt, pepper, and smoked paprika. Let them cook on one side till golden, then flip and do the same. You want the outside brown and the thermometer at 165. Once cooked, let them chill a bit and cut into strips.
- Boil and Drain the Pasta:
- Get your spaghetti bubbling away in salted water per the box, just until it’s almost done. Drain (don’t rinse), and set it aside while you handle the rest.
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Need-to-Know Facts
Monterey Jack is my go-to cheese for how gently it melts and its subtle flavor. It’s just the perfect fit for sauces. I’ll never forget when my cousin tried it for the first time and made me promise to bring it for his birthday—now cooking this always feels like a celebration in my family.
Leftover Tips
Toss extra portions into a tight container and pop them in the fridge—they’ll be good for three days. If the sauce firms up, warm it on the stove with a splash of chicken broth or milk to loosen it back up. Try not to microwave the chicken forever or it might end up tough.
Switch It Up
No Monterey Jack? Grab mozzarella for creaminess, or cheddar if you want things sharper. For a gluten-free dinner, use rice noodles or your favorite GF pasta. Swapping cream for half-and-half works too—just use less broth, or stir in a bit of cornstarch if the sauce needs thickening.
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How to Serve
This one’s awesome with a handful of greens and a chunk of warm bread on the side. You can roast up some cherry tomatoes or broccoli while the chicken cooks for extra color and veggies. At my house, garlic bread on the side and a squeeze of lemon always disappears fast.
Backstory
Monterey Jack’s roots go back to California and Mexican Franciscan friars who made it popular in Monterey. Now, it’s a standout cheese for both American and Mexican-inspired dishes. Sautéing smoked paprika adds just the right smoky depth and a subtle nod to those southwestern flavors.
Common Questions
- → What should I do to keep the chicken super moist?
Just cook the chicken until it's done, which should take 6–7 minutes on each side. Let it chill for a couple minutes before you slice it so it doesn't dry out.
- → Can I swap out Monterey Jack for another cheese?
Absolutely, cheddar or mozzarella both work in a pinch. But Monterey Jack melts easier and keeps things nice and mellow in the sauce.
- → Is there a way to make this ahead?
It's tastiest right after you make it, but you can always prep the chicken, pasta, and sauce separately. Mix them up together when it's time to eat for the best taste and texture.
- → What veggies go well tossed in?
If you want extra color and flavor, try tossing in some mushrooms, fried peppers, or a handful of spinach.
- → How do I make it more or less spicy?
Just play with how much red pepper you use—add more if you like heat, or skip it if you want to keep it tame.
- → What if I don't have spaghetti?
Fettuccine, penne, or linguine work too. Just make sure your sauce hugs the pasta nicely!