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This luscious Monterey Chicken Spaghetti always disappears fast at our house. The chicken is super tender, the sauce is extra dreamy with gooey cheese, and every bite of pasta hugs the flavors. It’s cozy and totally irresistible, so you’ll be reaching for seconds (and maybe thirds).
The first time I cooked this, I wanted something different from regular Alfredo. My crew went wild for it and started asking for it at every family get-together. That mellow Monterey Jack flavor always gets the crowd buzzing.
Dreamy Ingredients
- Butter: brings richness and gives the sautéed ingredients more flavor Splurge on European butter if you’re feeling fancy
- Chicken breast: grab boneless skinless ones for quick, lean cooking Thicker fillets stay juicier
- Olive oil: perfect for browning chicken and getting big flavor Extra virgin oil is the way to go
- Chopped fresh parsley: add right at the end for a pop of green Flat-leaf parsley tastes best
- Chicken broth: thins out the sauce and brings a savory punch Homemade is awesome but any low-sodium carton works
- Crushed red pepper flakes (optional): toss these in to spice things up—skip if you’re not a fan of heat
- Heavy cream: creates that extra-silky creamy feel Make sure it’s fresh (not ultra-pasteurized)
- Salt: lifts every bite Use kosher salt for more even flavor
- Spaghetti: acts like a sponge and slurps up all that creaminess Choose good-quality noodles
- Black pepper: use fresh-cracked for extra zip Sprinkled on both chicken and the sauce
- Garlic minced: the start to that deep savory flavor Always better to use fresh cloves
- Monterey Jack cheese shredded: melt this straight from the block for the creamiest feel
- Parmesan cheese grated: for sharp, nutty flavor Freshly grated is a game changer
- Diced onions: sweetness and savory boost Use fresh to really level up
- Smoked paprika: adds a little warmth and smokiness Spanish paprika gives the real deal
Easy Step-by-Step
- Plate and Enjoy:
- Lay sliced chicken on your saucy pasta, finish with parsley and a dash of red pepper if you like heat, then dig in while it’s piping hot
- Add Pasta In Next:
- Toss your cooked noodles into the skillet, mixing so every swirl gets nicely covered
- Turn Cheesy and Creamy:
- Lower the heat, add the Monterey Jack and Parmesan bit by bit, and keep stirring until it’s all oh-so-smooth and melted
- Sizzle the Sauce:
- Get the butter bubbling in your skillet, then add diced onion and minced garlic for a couple minutes until soft but not burnt That’s your tasty base
- Let the Sauce Bubble:
- Pour in broth, bring things to a gentle bubble, and scrape up all those stuck-on flavors Then add the cream and let it thicken just a touch
- Brown the Chicken:
- Heat up olive oil in your pan, season chicken, and sear each side for about 6–7 minutes until golden Take it out and let it sit before slicing it up
- Cook The Pasta First:
- Boil spaghetti in salty water till it’s just right, drain but don’t rinse, then set it aside till the sauce is ready
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What to Know
Monterey Jack is my go-to for that crazy-good melt and mellow taste It smooths right into any sauce And when my little cousin fell in love with this meal and asked for it on his birthday I knew it’d be in our family forever It’s got big celebration energy
Storing Leftovers
Put leftovers in a lidded container and pop them in the fridge for up to three days If the sauce thickens up, just mix in a bit of milk or broth when you reheat it gently on the stove Try not to nuke the chicken for too long since it can dry out
Swap Options
No Monterey Jack? Use mozzarella for smoothness, cheddar if you want a sharper edge For gluten-free, pick your favorite GF pasta or rice noodles If you’re out of heavy cream, go with half-and-half, just lessen the broth or toss in a pinch of cornstarch to thicken things up
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Ways to Serve
This dish is awesome next to a big leafy salad and some chewy bread Roasted cherry tomatoes or broccoli work great too My crowd loves garlic bread on the side and a squeeze of lemon to brighten it all up
How it Got Here
Monterey Jack comes from California and started out with Mexican Franciscan friars in Monterey Now it pops up everywhere in American-Mexican fusion cooking Smoked paprika takes the flavors west with that subtle kick and warmth Sautéing it brings everything together nicely
Common Recipe Questions
- → What helps keep the chicken from drying out?
Take the chicken out of the pan as soon as it's cooked through, usually 6 to 7 minutes per side. Let it hang out before cutting so it stays juicy inside.
- → Can I swap Monterey Jack for a different cheese?
You sure can! Mozzarella or cheddar both work. But Monterey Jack melts smoothly and has a mellow taste that fits right in with the sauce.
- → Could I put this together ahead of time?
It's tastiest straight from the stove, but you can get all your parts ready and mix them just before eating to keep things creamy and nice.
- → What veggies could I toss in for something extra?
Try cooking in some mushrooms, bell peppers, or even spinach for a pop of flavor and more color.
- → What's the trick for dialing the spice up or down?
If you like it hotter, sprinkle in more red pepper flakes. Want it mild? Just leave them out.
- → Not a fan of spaghetti—what else can I use?
Fettuccine, penne, or linguine all do the trick. Just make sure you toss the sauce on well so every bite gets coated.