Monterey Chicken Spaghetti is an easy baked pasta dish that will quickly become a family favorite. It’s packed with chicken, spinach and pasta and topped with crispy fried onions. The best part? This dish ready in under an hour giving you a hearty, delicious dinner option for your busy life.
My husband went completely bonkers (don’t tell him I said that) over this Monterey Chicken Spaghetti. In fact he had a BIG second helping and asked me to make it again next week before I’d even finished a single serving.
Over the years I’ve tried a lot of chicken pasta recipes like this Ro-Tel Chicken Pasta or this Cajun Chicken Pasta but this Monterey Chicken Spaghetti is our new favorite.
This Monterey Chicken Spaghetti is loaded with chicken, Monterey Jack cheese, parmesan cheese, spinach and fried onions.
I know a lot of people aren’t fans of spinach but as far as veggies go spinach is a powerhouse. It’s full of vitamins and minerals. Some of the health benefits of spinach include:
- Vitamin A
- Vitamin C
- Folic Acid
- Calcium
- and Iron
No wonder Popeye had so many muscles! Of course if you just absolutely hate spinach you can use less or even leave it out completely. But, why would you do that when it’s just so good for you?
The recipe calls for a thawed package of chopped spinach. Once the spinach is thawed you’ll need to drain off the excess water before using it in the pasta. This is really easy to do if following my tips below.
How to thaw and drain frozen spinach:
1 Remove the frozen spinach from the package and place it in a microwave safe bowl
2 Microwave for 2-3 minutes or until the spinach is soft and the spinach is no longer a block of ice.
3. Place the spinach on stack of three paper towels and then wrap it around the spinach.
4. Squeeze the water out of the spinach. Make sure you do this over the sink and really put some muscle behind it so you are squeezing all the water out of the spinach.
I really love the french fried onions in this recipe. They give the whole thing a slightly more savory flavor. Plus, the onions browned covered the top add a fun crunchy texture against all the pasta. If you have someone in your family that just refuses to eat onion (I’ve heard about these people thankfully none live at my house) you can leave them out completely or just sprinkle a few over each plate as a garnish.
How to make Monterey Chicken Spaghetti:
Begin by cooking the spaghetti to al dente according to package directions. While the pasta is cooking in a medium bowl beat an egg and then stir in sour cream, cream of chicken soup, parmesan cheese, Monterrey Jack cheese, spinach, half the fried onions and garlic and onion powder until well combined.
Next, drain the spaghetti and to egg mixture and then toss until the pasta is coated in the mixture. Transfer the pasta into a greased 9×13 baking dish and cover with foil and bake at 350º for 30 minutes.
At then end of 30 minutes remove foil and sprinkle on the remaining onions. Then return to oven for another five minutes, or until onions are crisp and golden brown.
This chicken pasta recipe is super easy and very filling. If you have leftovers you can enjoy them the next day or store in an airtight container in the fridge for 3-5 days.
Y’all this was seriously this was the best chicken pasta I’ve made in a while and we love our chicken and pasta recipes. I mean just check out how many I’ve shared with y’all in the past:
- Chicken Tetrazzini
- Creamy Chicken and Garlic Pasta
- One Pot Creamy Chicken Orzo
- Chicken Caprese Pasta Casserole
- Baked Chicken Parmesan
- Ro-Tel Chicken Pasta
- Cajun Chicken Pasta
I mean that’s a lot of chicken and pasta so you know I know what I’m talking about when I say this was delish!! I hope you’ll love it as much as we do and that come back and leave me a comment about how much you loved this recipe!
Happy Cooking Y’all!
Susanne
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Monterey Chicken Spaghetti
Monterey Chicken Spaghetti is packed with chicken, spinach and pasta and topped wit crispy fried onions. This is sure to become a new family favorite!
Ingredients
- 12 oz spaghetti
- 2 chicken breasts cooked and chopped
- 1 cup Monterey Jack Cheese shredded
- 1/2 cup parmesan cheese shredded
- 1 cup sour cream
- 1 egg beaten
- 10 oz package chopped spinach thawed
- 3 cloves garlic minced, or one tablespoon garlic powder
- 2 10 oz cans cream of chicken soup
- 1 teaspoon onion powder
- 6 oz french fried onions divided, this is equal to one can
Instructions
- Cook the spaghetti according to package directions.
While the pasta is cooking in a medium bowl beat the egg and then stir in cooked chopped chicken, sour cream, cream of chicken soup, Parmesan cheese, Monterrey Jack cheese, spinach, half the fried onions and garlic and onion powder.
Drain the spaghetti and to egg and chicken mixture and then toss to combine.
- Transfer to a greased 9x13 baking dish and cover with foil.
- Bake at 350º for 30 minutes
- At then end of 30 minutes remove foil and sprinkle on the remaining onions
- Return to oven for another five minutes, or until onions are crisp and golden brown
Recipe Notes
Notes: How to thaw and drain frozen spinach: 1 Remove the frozen spinach from the package and place it in a microwave safe bowl 2 Microwave for 2-3 minutes or until the spinach is soft and the spinach is no longer a block of ice. 3. Place the spinach on stack of three paper towels and then wrap it around the spinach. 4. Squeeze the water out of the spinach. Make sure you do this over the sink and really put some muscle behind it so you are squeezing all the water out of the spinach.
Cheyanne says
October 30, 2018 at 2:24 pmI can totally see why your husband loved this dish! I am smitten just looking at it! The crispy fried onions on top are brilliant! And, since there is spinach I can consider this healthy, right?! 😉 This is a weeknight dinner winner for sure! Pinned!
Susanne says
October 30, 2018 at 2:50 pmYou are too sweet! This dish was totally delish!! Thanks!
Susanne
Joanie says
October 30, 2018 at 9:29 pmWhat a fabulous recipe! I made this dish and served it to my family who were visiting from out of state. They begged me for the recipe!
Denay DeGuzman says
October 31, 2018 at 4:48 pmWoo-hoo! This Monterey chicken spaghetti was so darn delicious! It’s a quick yummy recipe for busy families.
Lydia says
November 14, 2018 at 10:50 pmLooks amazing! I missed the reference to frozen spinach, bought fresh. Verdict still out with fresh spinach but
ill try again if too dry.#hopeididnttwasteabunch of food
Lydia
Susanne says
November 15, 2018 at 2:52 amLydia – You can totally make this with fresh spinach. I recommend frozen because it is less expensive and easier. I’m sure it will turn out delicious! I hope you love it.
Susanne
Abby says
January 25, 2019 at 5:51 pmI made this last night and it was a hit with the whole family! I already wrote it down on a recipe card and have it filed away with all the rest of my “winners.” Thank you for sharing it with us!
Beverly says
June 8, 2019 at 11:23 pmWhere does it say what to do with the chicken?
Thanks
Susanne says
June 9, 2019 at 8:55 pmBeverly,
You add the chicken in step two of this recipe. You will need cooked chicken but if you want to save some time you can use a rotisserie chicken from your grocery store.
Thanks!
Susanne
Marianne says
July 10, 2019 at 5:05 pmVery good! Will make again!
Holly says
July 21, 2019 at 7:07 pmI’ve made similar pastas but this one is DELISH and different! Definitely will be in regular rotation for us. All 3 kids and my husband and I loved it which is no easy feat!
Barb says
August 3, 2019 at 1:14 pmCan this be made ahead of time and frozen?
Susanne says
August 4, 2019 at 3:29 pmBarb, I have never frozen this casserole so I’m not 100% sure but I think it would be fine. Like with any casserole you freeze be sure to add the topping after it is thawed and before you put in the oven. I hope you enjoy this recipe! – Susanne
Marlene says
August 7, 2019 at 7:58 pmHow many servings does this make?
Susanne says
August 12, 2019 at 3:13 pmThis recipe makes a good sized “casserole”. I’d say this is easily 8-10 servings.
Susanne
Marina says
September 26, 2019 at 11:11 pmMade this for my mom this evening…. Huge hit for all of us. I did sub out baby spinach for the frozen spaghetti and used a non dried out pasta which worked fantasticly. The baby spinach doesnt have to be thawed and tastes better and the pasta I used only takes 5 mins to cook and tastes fresher. Great dish!!
Jennifer says
October 9, 2019 at 1:34 amWOW backwards!! This is super good and it makes a TON! I had to change a few things as I did not have some of the items on hand: I used the parm in the green can as I ran out of fresh & canned chicken chunks in water, drained. I know ! I used to gag over potted chicken meat too before I unknowingly ate it as a dinner guest in a really fabulous chicken soup. Now it makes select appearances and it rocks in this dish! Thanks for the fabulous recipe. I had a great time making it and an even better time eating it.
Melissa says
November 6, 2019 at 7:03 pmAny thoughts on using cream of mushroom instead of cream of chicken soup?
Susanne says
November 7, 2019 at 7:01 pmI have never made this with cream of mushroom soup. It will change the flavor of the recipe but I don’t believe it will change the consistency or the cooking time.
Susanne
Barbara T says
December 9, 2019 at 4:30 pmIf you have a potato ricer, use it to squeeze the water out of spinach. It’s much more efficient and you don’t have soggy towels to deal with.
Susanne says
December 10, 2019 at 11:44 pmGreat tip Barbara! Thanks for sharing!!
Susanne
Diannia says
December 30, 2019 at 10:07 pmIs this truly 1658 calories per serving? Oh my. I like it, but geez you’re killing me.
Joan G says
January 6, 2020 at 3:52 pmI was reading over the recipe & I’m wondering if you can substitute fresh zucchini noodles for the spaghetti. I’m trying to cut down on the calories & carbs.
Susanne says
January 9, 2020 at 4:55 pmJoan,
I have never tried this with zucchini noodles. If you try it please come back and let me know what you think!
Susanne