Go Back
One-pan Monterey chicken spaghetti with melted Monterey Jack cheese and fresh parsley garnish

Monterey Chicken Spaghetti

A comforting one-pan pasta dish with tender seasoned chicken, creamy Monterey Jack cheese sauce, and spaghetti. Ready in 35 minutes and perfect for weeknight family dinners.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti cooked al dente according to package directions
  • 2 boneless skinless chicken breasts cut into bite-sized pieces, patted dry
  • 1 cup shredded Monterey Jack cheese freshly shredded for best melt
  • 1 medium yellow onion finely chopped
  • 3 garlic cloves minced
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • salt and black pepper to taste
  • fresh parsley for garnish

Equipment

  • Large skillet
  • Large pot
  • Cutting board and knife

Method
 

  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside. Do not overcook.
  2. Heat 2 tbsp olive oil in a large skillet over medium heat. Season the chicken pieces with paprika, Italian seasoning, salt, and pepper. Cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Remove from skillet and set aside.
  3. In the same skillet, melt 1 tbsp butter over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the chicken broth and heavy cream. Stir well, bring to a gentle simmer, then reduce heat to low. Let the sauce cook for about 5 minutes until slightly thickened. Keep at a gentle simmer and do not let it boil hard.
  5. Add the cooked spaghetti and chicken back into the skillet. Toss gently until everything is well coated with the sauce and heated through.
  6. Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the skillet and let sit for 2 to 3 minutes until the cheese is fully melted.
  7. Remove from heat, garnish with fresh parsley, and serve warm.

Notes

Cook pasta al dente as it will continue absorbing sauce. Keep cream sauce at a gentle simmer to prevent curdling. Use freshly shredded Monterey Jack for the smoothest melt. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth or cream.