• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
New South Charm:
  • Home
  • Appetizers
  • Main Dish
  • Side Dishes
  • Dessert
  • Drinks & Cocktails
You are here: Home / Recipes / Monterey Chicken Spaghetti

Monterey Chicken Spaghetti

October 29, 2018 by Susanne 45 Comments

Tweet
Pin179K
Share387
Email
179K Shares

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. 

Monterey Chicken Pasta

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.

Monterey Chicken Pasta

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?  

Monterey Chicken Pasta

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. 

Monterey Chicken Pasta

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

 

Let’s connect follow me on: Instagram, Facebook or Pinterest!

 

5 from 18 votes
Print

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! 

Course Main Course, Pasta
Cuisine American
Keyword monterey chicken pasta
Prep Time 20 minutes
Cook Time 30 minutes
Servings 12 servings
Calories 339 kcal

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

  1. Cook the spaghetti according to package directions.
  2. 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.

  3. Drain the spaghetti and to egg and chicken mixture and then toss to combine.

  4. Transfer to a greased 9x13 baking dish and cover with foil.
  5. Bake at 350º for 30 minutes
  6. At then end of 30 minutes remove foil and sprinkle on the remaining onions
  7. 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.

Nutrition Facts
Monterey Chicken Spaghetti
Amount Per Serving (1 cup)
Calories 339 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 59mg20%
Sodium 320mg14%
Potassium 331mg9%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 2g2%
Protein 17g34%
Vitamin A 3026IU61%
Vitamin C 2mg2%
Calcium 182mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Main Dish, Popular, Recipes Tagged With: casserole, chicken, main dish

Previous Post: « Slow Cooker Sweet and Spicy Peanuts
Next Post: Fried Ravioli »

Reader Interactions

Comments

  1. Cheyanne

    October 30, 2018 at 2:24 pm

    5 stars
    I 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!

    Reply
    • Susanne

      October 30, 2018 at 2:50 pm

      You are too sweet! This dish was totally delish!! Thanks!

      Susanne

      Reply
      • Diana

        January 4, 2022 at 5:52 pm

        Can you use fresh Spinach instead of frozen?

        Reply
  2. Joanie

    October 30, 2018 at 9:29 pm

    5 stars
    What 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!

    Reply
  3. Denay DeGuzman

    October 31, 2018 at 4:48 pm

    5 stars
    Woo-hoo! This Monterey chicken spaghetti was so darn delicious! It’s a quick yummy recipe for busy families.

    Reply
    • Mercylu

      August 22, 2021 at 9:49 pm

      5 stars
      Made with fresh spinach and added diced tomatoes. So yummy! 🥰🥰🥰 A definite redo!! Great for family Sunday meals 😊

      Reply
  4. Lydia

    November 14, 2018 at 10:50 pm

    Looks 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

    Reply
    • Susanne

      November 15, 2018 at 2:52 am

      Lydia – 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

      Reply
  5. Abby

    January 25, 2019 at 5:51 pm

    5 stars
    I 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!

    Reply
    • Kathy

      December 29, 2022 at 5:14 pm

      5 stars
      This was a hit even though I forgot a couple of ingredients! I did use fresh spinach a lightly cooked down with the garlic and found it easier than squishing water out of frozen. I forgot the egg so making it again to see the difference, but even without it my youngest asked me to make it again this week! Thanks for a easy, tasty dish!

      Reply
  6. Beverly

    June 8, 2019 at 11:23 pm

    Where does it say what to do with the chicken?
    Thanks

    Reply
    • Susanne

      June 9, 2019 at 8:55 pm

      Beverly,

      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

      Reply
  7. Marianne

    July 10, 2019 at 5:05 pm

    5 stars
    Very good! Will make again!

    Reply
  8. Holly

    July 21, 2019 at 7:07 pm

    5 stars
    I’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!

    Reply
  9. Barb

    August 3, 2019 at 1:14 pm

    Can this be made ahead of time and frozen?

    Reply
    • Susanne

      August 4, 2019 at 3:29 pm

      Barb, 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

      Reply
  10. Marlene

    August 7, 2019 at 7:58 pm

    How many servings does this make?

    Reply
    • Susanne

      August 12, 2019 at 3:13 pm

      This recipe makes a good sized “casserole”. I’d say this is easily 8-10 servings.

      Susanne

      Reply
  11. Marina

    September 26, 2019 at 11:11 pm

    5 stars
    Made 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!!

    Reply
  12. Jennifer

    October 9, 2019 at 1:34 am

    5 stars
    WOW 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.

    Reply
  13. Melissa

    November 6, 2019 at 7:03 pm

    Any thoughts on using cream of mushroom instead of cream of chicken soup?

    Reply
    • Susanne

      November 7, 2019 at 7:01 pm

      I 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

      Reply
  14. Barbara T

    December 9, 2019 at 4:30 pm

    If 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.

    Reply
    • Susanne

      December 10, 2019 at 11:44 pm

      Great tip Barbara! Thanks for sharing!!

      Susanne

      Reply
    • diane kaemming

      June 14, 2020 at 11:41 pm

      The potato ricer works great for the spinach.

      Reply
  15. Diannia

    December 30, 2019 at 10:07 pm

    Is this truly 1658 calories per serving? Oh my. I like it, but geez you’re killing me.

    Reply
    • Kim

      September 20, 2020 at 7:21 pm

      Diannia, Her recipe shows 339 calories per serving – much more reasonable! 😉

      Reply
  16. Joan G

    January 6, 2020 at 3:52 pm

    I 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.

    Reply
    • Susanne

      January 9, 2020 at 4:55 pm

      Joan,

      I have never tried this with zucchini noodles. If you try it please come back and let me know what you think!

      Susanne

      Reply
  17. Deb

    January 16, 2020 at 8:35 pm

    5 stars
    So very delish. Just watch your calories during the day and you’ll’ be good. Definitely sharing with family and friends. (P.S. don’t tell spinach haters cuz they’ll never know the diff).

    Reply
  18. Carolyn Sarouhan

    August 9, 2020 at 1:39 am

    5 stars
    This was delicious! I didn’t have the onions, but it still worked. I thought next time I’d add sautéed mushrooms. My husband loved it too.car

    Reply
  19. Kim

    December 12, 2020 at 1:08 am

    5 stars
    Awesome!! Made with 1/3 c light sour cream & only 1 can soup. Used 1/2 a shredded rotisserie chicken & linguini. Delicious!!! Those onions do make it!!

    Reply
  20. Kelly

    January 13, 2021 at 12:09 am

    What would you recommend subbing out for sour cream? Not a fan.

    Reply
    • Susanne

      January 13, 2021 at 8:02 pm

      Kelly,

      I’ve never substituted the sour cream for anything else. Plain yogurt is always an even exchange (1:1) for sour cream in a recipe. I hope this helps.

      Susanne

      Reply
  21. Anita

    May 10, 2021 at 4:24 am

    5 stars
    If using fresh spinach, do you wilt it first, or just stir it in? Thanx

    Reply
    • Susanne

      May 12, 2021 at 9:20 pm

      Anita,

      Just add the fresh spinach in as if you were using frozen no need to wilt it first!

      Susanne

      Reply
    • Alice A. Eastwood

      December 8, 2021 at 5:18 pm

      I want to make this, but I’d like to know if the soup is condensed or not, and if it is, do you mix it with water?

      Reply
      • Susanne

        December 15, 2021 at 4:32 pm

        Alice there is no need to add water to the soup. Just add it in still in it’s condensed form.

        Susanne

        Reply
  22. pg

    September 28, 2021 at 8:36 am

    good

    Reply
  23. รวม สล็อตในเว็บเดีย

    September 28, 2021 at 8:36 am

    good

    Reply
  24. joker slot

    September 28, 2021 at 8:36 am

    good

    Reply
    • Michelle

      November 16, 2021 at 1:23 am

      Sounds great
      Making next week for out of town company. I can tell it will be good by the ingredients.

      Reply
  25. Beth

    November 30, 2021 at 12:04 am

    5 stars
    WOW! This dish is incredible! My family flipped for it. It was so fast & easy to make…they ask for it a few times a month.. I’m gonna have to double it from now on. My guys complained there were no leftovers. Thank you for sharing it.

    Reply
  26. Sharon

    January 27, 2022 at 12:19 am

    5 stars
    Very good! Will add a little chicken broth the next time. Served with salad and garlic cheese bread! Definitely a keeper recipe!

    Reply
  27. ML

    November 22, 2022 at 2:29 am

    5 stars
    Excellent as written! Took this dish to a community pot luck, it was a success. I’ll be making this again.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest

Hi! I’m Susanne.

Picture of the author

Just a simple girl raised in the South who loves to cook. I've tried recipes for everything from ambrosia to zucchini. My favorite foods are the ones that bring family together. I love to spend time in the kitchen. I'm so excited to share my kitchen with you!

Read More

SEARCH

Categories

Subscribe to my weekly newsletter to receive the latest recipes, news, and more!

we respect your privacy and take protecting it seriously

Recent Posts

  • French Dip Crescent Rolls
  • Classic Homemade Meatloaf
  • Cabbage and Sausage
  • Easy Ham and Bean Soup
  • Rosemary Garlic Focaccia

Popular Posts

Old Fashioned Chocolate Pie

Easy Smoked Sausage and Rice Skillet served in a white bowl with fork.

Easy Smoked Sausage and Rice Skillet

Monterey Chicken Spaghetti

Garlic Parmesan Shrimp

English Muffin Breakfast Pizza

Southern Style Skillet Corn

Footer

As Seen On:

Copyright © 2023 New South Charm

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more