Monterey Chicken Spaghetti Bake

Name: Tuscan Chicken Fettuccine Bake: Creamy Comfort in a Dish!
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
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

Jump to Recipe Print Recipe

By: Maria
Posted: 05/23/2025

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.

Jump to Recipe Print Recipe

Thank you for reading this post, don't forget to subscribe!

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.

Frequently Asked Questions

Can I assemble the Monterey Chicken Spaghetti Bake ahead of time?

Yes, you can assemble the bake ahead of time. Prepare the spaghetti, cook the chicken, and make the sauce. Combine everything in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. When ready to bake, add the cheese topping and bake as directed, adding a few extra minutes to the baking time if necessary. For longer storage, you can freeze the unbaked casserole for up to 2 months. Thaw it in the refrigerator overnight before baking.

What are some ingredient substitutions I can make for the Monterey Chicken Spaghetti Bake?

You can substitute the Monterey Jack cheese with mozzarella for a milder flavor, or cheddar for a sharper taste. For a lighter sauce, use half-and-half instead of heavy cream, though the sauce will be slightly thinner. If you don’t have spaghetti, you can substitute with other pasta shapes like penne or rotini, adjusting the cooking time accordingly. For a vegetarian version, replace the chicken with cooked mushrooms or eggplant, about 1-2 cups.

How do I know when the Monterey Chicken Spaghetti Bake is perfectly cooked?

The bake is ready when the top is bubbly and golden brown, and the cheese is melted and slightly browned. You can also check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C). The spaghetti should be tender but not mushy. The baking time is usually around 20 minutes, but this can vary depending on your oven, so keep an eye on it.

How can I scale this recipe up or double it for a larger crowd?

Yes, you can easily double or even triple this recipe. When doubling, use a larger skillet to cook the chicken and sauce, and a larger baking dish. You may need to increase the baking time by about 10-15 minutes, or until the top is golden and bubbly. Ensure the internal temperature of the chicken reaches 165°F (74°C). If tripling the recipe, consider baking it in two separate dishes for more even cooking.

What are the main nutritional highlights of the Monterey Chicken Spaghetti Bake?

This dish provides a good source of protein from the chicken and calcium from the cheese. The spaghetti contributes carbohydrates for energy. Adding vegetables like broccoli, spinach, or bell peppers, as suggested, significantly increases the fiber, vitamins, and minerals, making the meal more balanced. The heavy cream adds fat, which can be reduced by using half-and-half.

No ratings yet

Tuscan Chicken Fettuccine Bake: Creamy Comfort in a Dish!

This Tuscan Chicken Fettuccine Bake is a fantastic blend of creamy pasta, tender chicken, and flavorful sun-dried tomatoes.

Prep : 10 Total : 25 minutes

Rate Pin Pin Recipe Print Recipe

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.