Discover the magic of Monterey Chicken Spaghetti, a recipe designed to bring a restaurant-worthy meal right to your table without the fuss. This dish is perfect for busy weeknights, offering incredible flavor and satisfying comfort in every bite, making it a truly indispensable addition to your recipe collection.
Key Ingredients for Monterey Chicken Spaghetti
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces spaghetti, cooked according to package directions
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained (mild or original)
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro, for garnish (optional)
- Crushed red pepper flakes, for serving (optional)
How to Make Monterey Chicken Spaghetti
This Monterey Chicken Spaghetti recipe is a delightful fusion of tender chicken and zesty, cheesy pasta, promising a truly satisfying experience. It’s incredibly simple to prepare, boasting a rich, creamy sauce packed with bold Southwestern flavors. With a preparation time of just 30 minutes, it’s perfect for any occasion.
Step-by-Step Instructions
- Prepare the Chicken: In a medium bowl, toss the bite-sized chicken pieces with salt, pepper, oregano, and cumin until evenly coated. This will infuse the chicken with flavor from the start.
- Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Simmer the Sauce: Pour in the undrained can of diced tomatoes and the undrained can of Rotel diced tomatoes and green chilies. Stir to combine with the onions and garlic. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
- Add Cream and Chicken: Stir in the heavy cream until the sauce is smooth and creamy. Add the seasoned chicken pieces to the skillet. Increase the heat slightly to medium, and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 5-7 minutes.
- Combine with Pasta: Add the cooked spaghetti directly to the skillet with the chicken and sauce. Toss gently to coat all the spaghetti strands evenly with the delicious sauce and chicken mixture.
- Melt the Cheese: Sprinkle the shredded Monterey Jack cheese over the top of the pasta and chicken. Cover the skillet and let it sit for a few minutes, or until the cheese is completely melted and gooey.
- Serve: Serve the Monterey Chicken Spaghetti hot. Garnish with fresh cilantro and crushed red pepper flakes, if desired, for an extra pop of flavor and color.
Why You’ll Love This Monterey Chicken Spaghetti
You’ll adore this Monterey Chicken Spaghetti for its incredibly comforting and deeply satisfying bite, featuring tender chicken simmered in a zesty, creamy tomato and chili sauce that coats every strand of pasta. Unlike a simple marinara, this dish boasts a delightful Southwestern flair thanks to the addition of Rotel, making it uniquely flavorful. Moreover, crafting this delightful meal at home is remarkably budget-friendly, allowing you to enjoy a hearty and delicious dinner without breaking the bank, especially when compared to dining out.
This recipe is a true flavor explosion, bursting with cheesy goodness and a subtle kick that tantalizes your taste buds. Imagine the melty, gooey Monterey Jack cheese clinging to your fork alongside savory chicken and perfectly cooked spaghetti – it’s pure comfort food bliss, reminiscent of a flavorful skillet chicken creation but with the added bonus of pasta. Don’t just dream about it; bring this sensational Monterey Chicken Spaghetti into your kitchen tonight and experience its culinary magic for yourself!
Storing and Reheating Tips
- Refrigeration: Once cooled to room temperature, store any leftover Monterey Chicken Spaghetti in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
- Freezing: For longer storage, you can freeze Monterey Chicken Spaghetti. Allow the dish to cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 2-3 months.
- Reheating (Stovetop): The best way to reheat on the stovetop is to place the leftovers in a skillet over medium-low heat. Add a tablespoon or two of water or milk to loosen the sauce. Stir occasionally until heated through.
- Reheating (Microwave): Alternatively, reheat individual portions in a microwave-safe dish. Cover loosely and microwave on medium power in 30-second intervals, stirring in between, until heated through.
- Reheating from Frozen: When reheating from frozen, it’s best to thaw it in the refrigerator overnight first. Then, follow the stovetop or microwave reheating instructions. If reheating directly from frozen in the microwave, use lower power and longer cooking times, stirring frequently.
Final Thoughts
Monterey Chicken Spaghetti is a testament to how simple ingredients can create a truly remarkable dish that’s both comforting and exciting. We encourage you to bring this delicious and surprisingly easy recipe into your home kitchen for a satisfying meal that everyone will love.
Monterey Chicken Spaghetti
Ingredients
Equipment
Method
- In a medium bowl, toss the bite-sized chicken pieces with salt, pepper, oregano, and cumin until evenly coated. This will infuse the chicken with flavor from the start.1 pound boneless, skinless chicken breasts, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano, 1/4 teaspoon cumin
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium onion, 2 cloves garlic
- Pour in the undrained can of diced tomatoes and the undrained can of Rotel diced tomatoes and green chilies. Stir to combine with the onions and garlic. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.1 (15 ounce) can diced tomatoes, 1 (10 ounce) can Rotel diced tomatoes and green chilies
- Stir in the heavy cream until the sauce is smooth and creamy. Add the seasoned chicken pieces to the skillet. Increase the heat slightly to medium, and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 5-7 minutes.1/4 cup heavy cream, 1 pound boneless, skinless chicken breasts
- Add the cooked spaghetti directly to the skillet with the chicken and sauce. Toss gently to coat all the spaghetti strands evenly with the delicious sauce and chicken mixture.8 ounces spaghetti
- Sprinkle the shredded Monterey Jack cheese over the top of the pasta and chicken. Cover the skillet and let it sit for a few minutes, or until the cheese is completely melted and gooey.1 cup shredded Monterey Jack cheese
- Serve the Monterey Chicken Spaghetti hot. Garnish with fresh cilantro and crushed red pepper flakes, if desired, for an extra pop of flavor and color.1/4 cup chopped fresh cilantro, crushed red pepper flakes