Monterey Chicken Spaghetti with Cream Cheese
A creamy, baked spaghetti dish featuring tender chicken, melted Monterey Jack cheese, and a crispy panko topping. Perfect for a cozy weeknight meal.
Equipment
- 9x13 inch Baking Dish (oven-safe)
- 1 Large Skillet
- 1 Mixing bowl
- 1 Measuring cups/spoons
- 1 Oven mitts
Ingredients
- 12 oz spaghetti dry
- 1.5 lbs boneless skinless chicken breast (cut into strips)
- 8 oz cream cheese softened
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese divided
- 1 cup panko breadcrumbs
- 2 tbsp olive oil divided
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ¼ tsp red pepper flakes optional
- Salt and pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Preheat Oven: Set oven to 375°F (190°C). Lightly grease the baking dish.
- Cook Pasta: Boil spaghetti al dente (8-10 mins). Drain, reserving ½ cup pasta water.
- Sear Chicken: In a skillet, heat 1 tbsp olive oil. Cook chicken until golden (6-8 mins). Season with salt, pepper, garlic powder, and onion powder.
- Make Sauce: In a bowl, blend cream cheese, sour cream, 1 cup Monterey Jack, and reserved pasta water until smooth.
- Combine: Mix spaghetti, chicken, sauce, and ½ cup panko in the baking dish.
- Top: Sprinkle remaining cheese and panko. Drizzle with 1 tbsp olive oil.
- Bake: Cook 25-30 mins until bubbly and golden. Let rest 5 mins.
- Serve: Garnish with parsley. Pair with a side salad.
Notes
-
Use rotisserie chicken for shortcuts.
-
Adjust spice level by omitting red pepper flakes.
-
Store leftovers in airtight containers (3-4 days).
-
Reheat in the oven at 350°F for 15 mins.