Monterey Chicken Spaghetti

There’s nothing quite like a comforting bowl of pasta after a long day, especially when the school run feels like a marathon! This Monterey Chicken Spaghetti is a firm favourite in our house. It’s cheesy, packed with flavour, and incredibly easy to throw together. I’ve been making a version of this for years, tweaking it here and there until it became the absolute winner it is today. The kids practically inhale it, and even fussy eaters (we all have one, don’t we?) are usually won over. My promise to you? A delicious, family-friendly dinner that’s on the table in under an hour.

Why This Recipe Works

As a busy mum, I understand the need for recipes that are both delicious and practical. This Monterey Chicken Spaghetti ticks all the boxes. It’s:

• Straightforward: Minimal steps and simple cooking techniques make this recipe accessible to cooks of all levels.
• Child-Approved: The cheesy sauce and tender chicken are a winning combination for even the pickiest eaters. My two certainly give it the thumbs up!
• Budget-Friendly: Uses readily available ingredients from your local supermarket, keeping costs down without compromising on flavour.

Over my eight years of home cooking, I’ve learned that the best recipes are the ones that are both tasty and easy to execute. This Monterey Chicken Spaghetti is a testament to that philosophy.

Ingredients

• 500g spaghetti
• 2 tbsp olive oil
• 2 large chicken breasts, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 225g cremini mushrooms, sliced
• 400g tin chopped tomatoes
• 240ml chicken stock
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 200g cream cheese, cubed
• 150g Monterey Jack cheese, grated
• Fresh parsley, chopped (for garnish)

Ingredient Notes

Monterey Jack Cheese: This is what gives the dish its signature flavour and creamy texture. If you can’t find it, a mild cheddar or mozzarella will do in a pinch. I’ve used cheddar when I’ve been caught short and it still tasted brilliant.

Cream Cheese: Full-fat cream cheese works best for that lovely richness. But you can use a lighter version if you prefer, although it may not melt quite as smoothly.

Smoked Paprika: Adds a lovely smoky depth to the sauce. If you only have regular paprika, that’s fine too!

Chicken Stock: I usually use a good quality chicken stock cube. Makes life so much easier, doesn’t it?

Step-by-Step Instructions

Step 1: Cook the spaghetti according to the package directions until al dente. Drain and set aside.

Step 2: While the spaghetti is cooking, heat the olive oil in a large frying pan or Dutch oven over medium heat. Add the diced chicken and cook until browned on all sides and cooked through. This usually takes about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 3: Add the chopped onion and minced garlic to the pan and cook until softened, about 3-5 minutes. Then, stir in the diced red bell pepper and sliced mushrooms and cook for another 5-7 minutes, until the vegetables are tender.

Step 4: Pour in the chopped tomatoes and chicken stock, then add the dried oregano and smoked paprika. Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 10-15 minutes, allowing the flavours to meld together.

Step 5: Stir in the cubed cream cheese until it is fully melted and the sauce is smooth and creamy. This is the magic step that takes it from a simple tomato sauce to something really special!

Step 6: Return the cooked chicken to the pan and stir to combine. Add the cooked spaghetti to the sauce and toss until everything is well coated.

Step 7: Sprinkle the grated Monterey Jack cheese over the top of the spaghetti. Cover the pan and cook for a few minutes, until the cheese is melted and gooey. If you want a browner top you can put it under the grill for 2-3 minutes being careful it doesn’t burn.

Step 8: Garnish with fresh parsley and serve immediately. My children love it with a side of garlic bread!

My Kitchen Tips & Tricks

• Don’t overcook the spaghetti: Al dente pasta holds its shape and texture better in the sauce.
• Brown the chicken well: Browning the chicken adds extra flavour to the dish. Don’t overcrowd the pan; cook the chicken in batches if necessary.
• Adjust the seasoning: Taste the sauce as it simmers and adjust the salt, pepper, and spices to your liking.
• Add a splash of cream: For an even richer and creamier sauce, stir in a splash of double cream at the end.
• Sneak in extra veggies: Finely chopped courgette or spinach can be added to the sauce for an extra nutritional boost. My kids barely notice!
• Make it spicy: Add a pinch of red pepper flakes to the sauce for a bit of heat.
• Kid-friendly adjustment: My kids love it when I cut the chicken into really small pieces. Makes it easier for them to eat!

Storage & Meal Prep

Storage: Leftover Monterey Chicken Spaghetti can be stored in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in the microwave or in a pan over medium heat, adding a splash of water or chicken stock if needed to prevent it from drying out. Make sure it’s piping hot before serving.

Make-Ahead: You can prepare the sauce ahead of time and store it in the fridge for up to 2 days. Simply cook the spaghetti and combine everything when you’re ready to serve. This is a lifesaver on busy weeknights.

Batch Cooking: This recipe is perfect for batch cooking! Double or triple the ingredients and freeze individual portions for quick and easy meals. It freezes beautifully. Just defrost thoroughly before reheating.

Substitutions & Variations

Gluten-Free: Use gluten-free spaghetti to make this dish gluten-free.

Dairy-Free: Substitute the cream cheese with a dairy-free cream cheese alternative and use a dairy-free cheese alternative for the Monterey Jack. I’ve tried it with oat-based cream cheese and it works surprisingly well.

Vegetarian: Omit the chicken and add extra vegetables, such as mushrooms, peppers, and courgette. A tin of drained and rinsed chickpeas would also add some extra protein. I haven’t personally tested this, but I imagine it would be delicious.

Spicy Chicken: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken while cooking for a spicy kick.

Different Cheese: If you don’t have Monterey Jack cheese, you can use cheddar, mozzarella, or a combination of cheeses.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when it’s done?

The chicken should be cooked through, the sauce should be simmering, and the cheese should be melted and gooey. If you’re grilling it, keep an eye on it to prevent burning!

Can I substitute the Monterey Jack cheese?

Yes, you can use a mild cheddar or mozzarella as a substitute. It won’t have quite the same flavour, but it will still be delicious!

How should I store the leftovers properly?

Store leftovers in an airtight container in the fridge for up to 3 days. Make sure to cool it down quickly before refrigerating.

Do children typically enjoy this dish?

Yes! This is a very kid-friendly recipe. The cheesy sauce and mild flavours are usually a hit with children. My two absolutely adore it!

Can I scale this recipe for a larger or smaller family?

Yes, you can easily adjust the quantities of the ingredients to suit your family size. Just remember to adjust the cooking time accordingly.

Serving Suggestions

This Monterey Chicken Spaghetti is delicious on its own, but it also pairs well with a simple side salad or some garlic bread. We often have it with steamed green beans or broccoli.

For presentation, I like to sprinkle a little extra grated cheese and some fresh parsley on top before serving. It makes it look extra appetising!

A portion size of about 200-250g per person is usually sufficient, but adjust according to your family’s appetite.

So there you have it! A simple, comforting, and family-friendly Monterey Chicken Spaghetti recipe that’s sure to become a staple in your household. I truly believe that the best meals are the ones that bring families together, and this dish does just that. Give it a try and let me know what you think in the comments below. I’d love to hear how it turns out and any tweaks you might have made. And if you’re looking for more easy and delicious family recipes, be sure to browse through FamiliesRecipes.com or join our email community for regular updates and exclusive content. Happy cooking!

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