Name: Monterey Chicken Spaghetti with Easy Glaze Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz spaghetti; 2 tablespoons olive oil; 1 pound chicken breast, cooked and shredded; 1 cup BBQ sauce; 1/2 cup sour cream; 1 cup shredded Monterey Jack cheese; 1/2 cup cooked bacon bits; 1/4 cup green onions, sliced; Salt and pepper, to taste

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We all have those evenings when we’re just not in the mood to make a fuss over dinner. You know the kind—where you peek into the fridge and wonder if string cheese and ketchup could somehow pass for a meal. That’s when this Monterey Chicken Spaghetti recipe comes to the rescue. The thing is, this dish isn’t just easy, it’s dependable. Juicy chicken, creamy cheese, and pasta that holds everything together—it’s the kind of meal that makes your whole kitchen smell like a warm hug. I’ve made it so many times that I could probably do it with my eyes closed. It’s ideal for families, picky eaters, or that friend who “doesn’t eat green things.” And no, you don’t need to be some kind of pasta wizard. If you can stir, sprinkle, and not burn things, you’ve got this. The flavors are rich but not overwhelming, and the whole thing gets bubbly and golden in the oven. The leftovers? Oh yeah—they’re just as good cold the next day. This one’s a keeper.

1) Key Takeaways
2) Easy Monterey Chicken Spaghetti Recipe
3) Ingredients for Monterey Chicken Spaghetti
4) How to Make Monterey Chicken Spaghetti
5) Tips for Making Monterey Chicken Spaghetti
6) Making Monterey Chicken Spaghetti Ahead of Time
7) Storing Leftover Monterey Chicken Spaghetti
8) Try these casserole recipes next!
9) Monterey Chicken Spaghetti
10) Nutrition

1) Key Takeaways

Comfort food done right with Monterey Jack, tender chicken, and crispy bacon
Perfect for picky eaters, busy parents, and weeknight dinner chaos
Ready in about 30 minutes and makes amazing leftovers
Includes an easy glaze recipe twist for a sweet-savory kick

2) Easy Monterey Chicken Spaghetti Recipe

Let’s talk comfort food, shall we? This easy Monterey Chicken Spaghetti brings together creamy cheese, juicy chicken, and a gentle tang from the BBQ sauce glaze that takes it straight into dream-dinner territory. The easy glaze recipe adds that golden sweet edge that hugs every noodle. When you want something filling but don’t want to sweat over a stove for hours, this one gets it done.

We’ve all been there. Hungry. Tired. Maybe the dog’s barking and the kids are suddenly “starving” even though they just had a snack ten minutes ago. This dish? It’s your sanity saver. The kind of thing you can whip up without looking up conversions or dirtying 17 pans. One pot of pasta. One skillet. One baking dish. That’s it.

Plus, if you’ve got a picky eater or a suspicious toddler who gives side-eye to anything green, don’t worry. Monterey Chicken Spaghetti wins them over every time. The easy glaze recipe locks in that flavor, so no bite feels like filler. It’s honest food that doesn’t need convincing.

3) Ingredients for Monterey Chicken Spaghetti

Spaghetti: Use 8 ounces of dried spaghetti. Cook it just until it bites back a little. Overcooked pasta can make the whole thing feel mushy. Nobody wants mush.

Olive Oil: Two tablespoons give the chicken mix a silky texture and keep things from sticking in the pan. You can use any neutral oil, but olive oil brings a nice rounded flavor.

Cooked Chicken Breast: One pound, shredded. You can use rotisserie chicken to skip cooking. Or, cook and shred your own. Just don’t skip the shredding—it mixes better than chunks.

BBQ Sauce: One cup of your favorite. Go for smoky or sweet, but keep it balanced. This is your easy glaze recipe in action—bringing sticky-sweet magic to each bite.

Sour Cream: Half a cup. This gives it that creamy depth and softens the tang from the BBQ. It helps bind the pasta too.

Shredded Monterey Jack Cheese: One full cup. It melts smoothly and gives a gentle buttery finish. It’s what makes this dish feel indulgent without being over-the-top.

Cooked Bacon Bits: Half a cup, crisped up. They give a salty, smoky crunch. You can cook your own or use store-bought.

Green Onions: A quarter cup, thinly sliced. They go on at the end, giving freshness and just a tiny bit of bite.

Salt and Pepper: Don’t forget these. Taste as you go. They pull all the flavors together.

4) How to Make Monterey Chicken Spaghetti

Step 1. Boil the spaghetti in salted water. Drain it and set it aside. Drizzle with a little olive oil to keep it from sticking.

Step 2. In a skillet, heat the olive oil over medium heat. Toss in the shredded chicken and BBQ sauce. Stir and let it warm through. That easy glaze recipe comes alive when it bubbles just a bit.

Step 3. Stir in the sour cream. Mix until it’s creamy and evenly blended. Season lightly with salt and pepper.

Step 4. Add the spaghetti into the skillet and gently toss to coat. You want the sauce hugging each noodle, not just sitting on top.

Step 5. Pour the mix into a baking dish. Sprinkle the shredded cheese and bacon bits on top.

Step 6. Bake at 350°F for about 15 to 20 minutes. The cheese should melt and bubble. You’re looking for golden edges and a soft, warm center.

Step 7. Sprinkle the green onions on just before serving. It finishes the whole thing off with a pop of freshness.

5) Tips for Making Monterey Chicken Spaghetti

Cool your spaghetti a bit before mixing. If it’s too hot, it’ll thin out the sour cream too much. Warm is fine, just not steaming.

Use rotisserie chicken if you’re in a rush. It shreds easily and has that built-in flavor. The easy glaze recipe takes care of the rest, so you don’t need fancy prep.

If you want a spicy twist, try using a chipotle BBQ sauce or add a pinch of chili powder to the chicken mix. It won’t overpower, just gives a background hum.

6) Making Monterey Chicken Spaghetti Ahead of Time

This dish holds up well, which makes it perfect for meal prep. Mix everything, layer it in the baking dish, and cover tightly. It’ll wait for you in the fridge for up to two days.

When you’re ready, just bake it as usual. You might need to add five extra minutes if it’s cold straight from the fridge. The easy glaze recipe stays sticky and rich, even after chilling.

Don’t add the green onions until serving. They lose their crispness if added too early and end up soggy instead of snappy.

7) Storing Leftover Monterey Chicken Spaghetti

Leftovers go into an airtight container and into the fridge. They’ll be good for three to four days. Reheat in the microwave or a low oven, covered, to avoid drying out.

Add a splash of milk or a small spoonful of sour cream if the pasta looks dry after reheating. It brings the creamy texture back.

And hey, it actually tastes amazing cold too. Like a pasta salad but better. You could even pack it in lunchboxes if your people are into that kind of thing.

8) Try these casserole recipes next!

9) Monterey Chicken Spaghetti