Indulge in the delectable Monterey Chicken Spaghetti Bake, a dish that combines the soothing textures of spaghetti with the rich flavors of Monterey chicken to create an irresistible culinary delight. Perfect for family dinners or a special occasion, this recipe brings together the perfect balance of comfort and sophistication in every bite.
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Growing up, every Sunday evening was dedicated to trying out new recipes with my family. One fine day, we stumbled upon a variation of a spaghetti bake that left us craving for seconds. Inspired by those cozy family meals, this signature dish became a staple in our household, reminding us of laughter shared around the dinner table.
Why You’ll Love This Recipe
This dish is a true crowd-pleaser, boasting a hearty mix of flavors and textures that will have everyone asking for seconds. The creamy sauce, tender chicken, and al dente pasta make it an ideal choice for any occasion. Not to mention, it’s a one-pan wonder that saves you time on cleanup!
Ingredients Notes
For this recipe, you’ll need boneless, skinless chicken breasts, Monterey Jack cheese, heavy cream, and spaghetti. While fresh ingredients are always preferred, feel free to use frozen chicken in a pinch. You can substitute Monterey Jack with mozzarella for a milder flavor, and swap cream with half-and-half for a lighter version.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Cook the spaghetti according to the package instructions until al dente, then set aside.
Step 2
In a large skillet over medium heat, cook the chicken breasts until golden and cooked through. Let them rest before slicing into strips.
Step 3
In the same skillet, add minced garlic and sauté for 30 seconds. Pour in the heavy cream and let it simmer until slightly thickened, then add Monterey Jack cheese, stirring until melted.
Step 4
Add the cooked spaghetti to the sauce, tossing to coat evenly. Stir in the chicken strips and mix well.
Step 5
Transfer the mixture into a baking dish. Top with more cheese and bake for 20 minutes or until the top is bubbly and golden brown.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, portion the bake and freeze it for up to 2 months. Reheat gently in the oven covering the dish with tin foil to retain moisture.
Variations & Substitutions
For a spicy kick, add sliced jalapeños or red pepper flakes before baking. Vegetarian? Swap the chicken with mushrooms or eggplant for a plant-based twist. Gluten-free pasta can be used for those sensitive to gluten.
Serving Suggestions
This dish is perfect for a cozy family dinner or a gathering with friends. Serve it alongside a fresh green salad and a crusty loaf of garlic bread for a complete meal experience.
Frequently Asked Questions
Can I use a different type of cheese? Absolutely! While Monterey Jack brings a smooth and creamy texture, you can use cheddar, mozzarella, or a mix of your favorite cheeses for a unique taste.
Is it necessary to pre-cook the spaghetti? Yes, pre-cooking the spaghetti ensures that the bake has the perfect texture. Make sure it’s cooked al dente, as it’ll soften further in the oven.
How can I make it more nutritious? Add vegetables like broccoli, spinach, or bell peppers to the dish. This not only boosts nutritional value but also adds a lovely variety in color and texture.
Tuscan Chicken Fettuccine Bake: Creamy Comfort in a Dish!
Ingredients
Main Ingredients
- 4 cups cooked chicken diced or shredded
- 1 lb fettuccine cooked
- 2 cups heavy cream
- 5 oz sun-dried tomatoes chopped
- 3 cups mozzarella cheese shredded, divided
- 1 cup Parmesan cheese grated
- 3 cloves garlic minced
- 1 tbsp olive oil
- to taste Salt and pepper
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Cook fettuccine in salted water until al dente, then drain and set aside.
- In a large pan, heat olive oil over medium heat. Sauté garlic until fragrant.
- Add heavy cream and sun-dried tomatoes to the pan, simmer for 5 minutes.
- Stir in 2 cups of mozzarella and Parmesan cheese, season with salt and pepper.
- Combine cooked fettuccine, chicken, and sauce in a large bowl. Mix well.
- Transfer mixture to the prepared baking dish, top with remaining mozzarella cheese.
- Bake for 30-35 minutes or until cheese is bubbly and golden brown.
- Let the dish stand for a few minutes before serving.
