Creamy Monterey Jack Chicken Spaghetti Bake

Creamy baked spaghetti tossed with shredded chicken, tomatoes with green chiles, and a rich soup-sour cream sauce, topped with Monterey Jack and baked until bubbly.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

Step 2

Cook the spaghetti according to package directions until al dente. Drain and set aside.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.

Step 4

Add the cream of chicken soup, diced tomatoes with green chiles, sour cream, and chicken broth. Stir until smooth and creamy.

Step 5

Mix in the shredded chicken, smoked paprika, salt, and black pepper. Cook for 2–3 minutes until heated through.

Step 6

Add the cooked spaghetti and toss until evenly coated in the creamy sauce.

Step 7

Stir in 1 1/2 cups of the shredded Monterey Jack cheese until melted and creamy.

Step 8

Transfer the mixture to the prepared baking dish and spread evenly.

Step 9

Sprinkle the remaining 1/2 cup Monterey Jack cheese over the top.

Step 10

Bake for 20–25 minutes until the cheese is melted, bubbly, and lightly golden.

Step 11

Garnish with fresh parsley and serve warm.