Monterey Chicken Spaghetti
A comforting blend of spaghetti, tender chicken, Monterey Jack cheese, and zesty salsa, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups cooked spaghetti
- 1 lb boneless chicken breasts
- 1 cup Monterey Jack cheese, shredded
- 1 cup salsa
- ½ cup bell pepper, chopped Any color bell pepper can be used.
- ½ cup onion, chopped Yellow or white onions work well.
- 2 tbsp olive oil
- 1 tsp garlic powder Can be substituted with fresh garlic.
- to taste Salt and pepper Adjust based on preference.
Instructions
Preparation
- Gather all your ingredients and measure out the spaghetti, chicken, cheese, and veggies.
Cooking the Base
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Sautéing Chicken
- Heat olive oil in a skillet over medium heat. Add the boneless chicken breasts and cook until browned on both sides, about 6-8 minutes each side. Remove from skillet and let cool.
Preparing Chicken
- Chop the cooled chicken into bite-sized pieces.
Sautéing Vegetables
- In the same skillet, add the chopped bell pepper and onion. Sauté for about 3-4 minutes until softened.
Mixing Ingredients
- Return the chopped chicken to the skillet with the sautéed vegetables. Stir in garlic powder, salt, and pepper and cook for another minute.
- Add the cooked spaghetti and salsa to the skillet, mixing well to ensure all ingredients are combined.
Baking
- Transfer the mixture to a greased baking dish, spreading it evenly.
- Sprinkle the shredded Monterey Jack cheese on top.
- Preheat oven to 350°F (175°C) and bake for about 20 minutes until cheese is melted and golden.
Notes
Serve with a side salad, garlic bread, or warm tortillas. Can be made ahead of time and stored for easy reheating.