Description

Monterey Chicken Spaghetti is a creamy, cheesy pasta dish loaded with tender chicken, smoky bacon, Monterey Jack cheese, and a sweet BBQ kick. It’s a delicious, baked casserole-style dinner that’s easy to throw together and perfect for feeding a crowd or prepping ahead.

Ingredients

12 oz spaghetti, cooked and drained
2 cups cooked, shredded chicken (rotisserie works great)
6 slices bacon, cooked and crumbled
2 cups shredded Monterey Jack cheese, divided
1/2 cup shredded cheddar cheese (optional, for topping)
1/2 cup BBQ sauce
1 (10.5 oz) can cream of chicken soup
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 green onions, sliced (for garnish, optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, mix cream of chicken soup, sour cream, BBQ sauce, milk, garlic powder, onion powder, and black pepper until smooth.
Add the cooked spaghetti, shredded chicken, half of the crumbled bacon, and 1 1/2 cups Monterey Jack cheese. Mix well to combine.
Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle remaining 1/2 cup Monterey Jack cheese and cheddar (if using) on top.
Bake for 25–30 minutes, or until hot and bubbly.

Top with remaining bacon and sliced green onions before serving.

Notes

Use smoked chicken or add a dash of smoked paprika for extra flavor.
Not a BBQ fan? Swap it with ranch dressing for a creamy twist.

This dish freezes well before baking — great for make-ahead meals.