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Monterey Chicken Spaghetti

Monterey Chicken Spaghetti

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Course: Dinner, Main Course
Cuisine: American, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Medium Bowl
  • Large skillet or Dutch oven

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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

Notes

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. 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. 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.