Tender bites of seasoned chicken meet perfectly cooked spaghetti, all wrapped in a creamy, cheesy Monterey Jack sauce that feels like a warm hug in a bowl. This dish is hearty without being heavy, and the subtle blend of garlic, herbs, and creamy cheese makes every bite satisfying. The chicken adds a juicy, savory note that pairs beautifully with the slightly nutty Monterey Jack, making this pasta a true crowd-pleaser.

What makes Monterey Chicken Spaghetti special is how approachable it is—you can whip it up on a weeknight, yet it tastes like something you’d order at your favorite cozy bistro. It’s perfect for family dinners, date nights, or even a casual gathering with friends when you want to impress without spending hours in the kitchen.

Preparation Phase & Tools to Use

To create Monterey Chicken Spaghetti with ease, you’ll need a few key kitchen tools:

Large pot for boiling pasta – Ensures spaghetti cooks evenly without sticking.
Deep skillet or sauté pan – Allows you to cook chicken and prepare the sauce in one vessel, locking in flavors.
Sharp chef’s knife – For quick, precise chopping of chicken and herbs.

Wooden spoon or silicone spatula – Perfect for stirring without scratching your cookware.
Colander – Drains pasta quickly while preserving its texture.

Having the right tools not only speeds up cooking but also ensures your pasta is perfectly cooked, your chicken is tender, and your sauce is luxuriously smooth.

Ingredients for the Monterey Chicken Spaghetti

Chicken breast or thighs – Lean protein that adds hearty texture and flavor.
Spaghetti – The base that soaks up all the cheesy, savory goodness.
Monterey Jack cheese – Melts smoothly, giving a creamy, mild flavor.

Olive oil – Helps brown the chicken and adds richness.
Garlic – Infuses the sauce with aromatic depth.
Chicken broth – Provides a flavorful liquid base for the sauce.

Heavy cream – Brings richness and silkiness to the dish.
Fresh parsley – Adds color and a bright, herby finish.
Salt & pepper – Simple seasonings to enhance every element.

How To Make the Monterey Chicken Spaghetti

Step 1: Prep and Cook the Chicken

Season chicken with salt and pepper. Heat olive oil in a deep skillet over medium heat, then cook chicken pieces until golden and cooked through. Remove and set aside.

Step 2: Cook the Spaghetti

In a large pot of salted boiling water, cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.

Step 3: Build the Sauce Base

In the same skillet, add garlic and sauté until fragrant. Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom.

Step 4: Add the Cheese

Reduce heat to low, then stir in shredded Monterey Jack cheese until melted and smooth.

Step 5: Combine Everything

Add the cooked spaghetti and chicken back into the skillet. Toss to coat, adding reserved pasta water as needed for creaminess.

Step 6: Garnish and Serve

Top with fresh parsley and serve hot for the ultimate comfort meal.

Serving and Storing Monterey Chicken Spaghetti

Monterey Chicken Spaghetti is best served fresh, straight from the skillet while the cheese is still luxuriously creamy. Pair it with a crisp side salad or garlic bread for a complete meal. A sprinkle of extra Monterey Jack or even Parmesan on top just before serving will make it irresistible.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or broth in a skillet over low heat to bring the sauce back to its silky texture. Avoid microwaving for too long as it can make the chicken tough.

Frequently Asked Questions

Can I use a different pasta shape?

Yes! Penne, fettuccine, or linguine work just as well—just adjust cooking time accordingly.

Can I substitute the cheese?

You can swap Monterey Jack with mozzarella for a milder flavor or pepper jack for a bit of spice.

Is there a lighter version of this recipe?

Yes. Use half-and-half instead of heavy cream and reduce the cheese slightly for a lighter sauce.

Can I make this ahead of time?

You can cook the chicken and boil the pasta ahead of time, then prepare the sauce and combine everything right before serving.

Does this recipe freeze well?

It’s best enjoyed fresh, but you can freeze it. Store in a freezer-safe container for up to 2 months and thaw in the fridge before reheating.

Want More Pasta Dinner Ideas?

If you love this Monterey Chicken Spaghetti, you’ll enjoy these other favorites from Life With Olivia:

Creamy Garlic Butter Chicken Rotini in Parmesan Sauce for a decadent garlic lover’s dream.

Cowboy Butter Chicken Linguine if you’re craving bold, zesty flavors.
Sweet Spicy Garlic Honey BBQ Chicken Pasta for a sweet-heat twist.
One Skillet Spicy Garlic Butter Parmesan Steak Pasta when you want steak night in pasta form.

For more delicious dinner inspiration, check out my Pinterest Life With Olivia where I share recipes daily.

Save This Recipe for Later

📌 Save this Monterey Chicken Spaghetti to your Pinterest dinner board so you can make it anytime the craving hits.

And when you do, I’d love to hear how yours turned out! Did you add extra herbs? Maybe a sprinkle of red pepper flakes? Share your tweaks and tips in the comments—let’s help each other cook better, tastier meals.

Monterey Chicken Spaghetti

Author: Olivia McKenney
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

Tender chicken pieces tossed with spaghetti in a creamy Monterey Jack cheese sauce, perfectly seasoned with garlic and herbs. A satisfying comfort dish that’s quick enough for weeknights but elegant enough for guests.

Instructions

1. Season chicken with salt and pepper. Heat olive oil in a deep skillet over medium heat and cook chicken until golden and cooked through. Remove and set aside.

2. In a large pot of salted boiling water, cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.

3. In the same skillet, add garlic and sauté until fragrant. Pour in chicken broth and heavy cream, scraping up browned bits.

4. Reduce heat to low and stir in Monterey Jack cheese until melted and smooth.

5. Add spaghetti and chicken back into the skillet, tossing to coat. Add reserved pasta water as needed for creaminess.

6. Garnish with parsley and serve hot.