Description

Creamy Monterey Chicken Spaghetti is a rich and comforting pasta dish featuring tender seared chicken breasts, crispy bacon, and a luscious Monterey Jack cheese sauce. This recipe combines perfectly cooked spaghetti tossed in a creamy blend of heavy cream, chicken broth, and melted cheese, garnished with fresh parsley for brightness. Ideal for a cozy weeknight meal, it offers a satisfying balance of savory flavors and creamy textures.

Ingredients

Scale

Chicken and Meat

2 pieces Chicken Breasts (Sliced or shredded; rotisserie chicken for a shortcut)
4 slices Bacon (Crispy bits add depth; turkey bacon for a lean option)

Pasta

8 ounces Spaghetti Pasta (Any long pasta is ideal)

Dairy and Broth

1 cup Monterey Jack Cheese (Provides creaminess and mild flavor)
1 cup Heavy Cream (Can substitute with half-and-half)
1 cup Chicken Broth (Use vegetable broth for a lighter option)

Produce and Herbs

2 cloves Garlic (Fresh garlic adds aromatic richness)
2 tablespoons Parsley (Freshly chopped for garnish)

Pantry

to taste Salt (Essential for enhancing flavors)
to taste Black Pepper (Essential for enhancing flavors)
2 tablespoons Olive Oil (Ideal for sautéing chicken and garlic)

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Instructions

Cook pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8-10 minutes. Drain the pasta, reserving ½ cup of the pasta cooking water, and set aside.
Sear chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked through and golden brown. Remove from heat, slice the chicken, and set aside.
Cook bacon: In the same skillet, add chopped bacon and cook over medium heat until crispy, about 5-6 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Reserve the bacon drippings in the skillet.
Sauté garlic: Lower the heat to medium-low, add the minced garlic to the bacon drippings, and sauté for 1-2 minutes until fragrant but not browned.
Make sauce: Pour chicken broth and heavy cream into the skillet with garlic. Simmer gently for 3-4 minutes until the mixture thickens slightly.
Add cheese: Gradually stir in the shredded Monterey Jack cheese, mixing continuously until melted and the sauce is smooth. If the sauce is too thick, adjust the consistency by adding reserved pasta water a little at a time.
Toss together: Add cooked spaghetti, sliced chicken, and crispy bacon to the skillet with the cheese sauce. Toss everything until well coated in the creamy sauce.
Serve: Serve the creamy Monterey chicken spaghetti hot, garnished with freshly chopped parsley and extra cheese if desired for added flavor and presentation.

Notes

Using rotisserie chicken is a great shortcut to save time.
Turkey bacon can be used for a leaner option, but it will be less crispy and flavorful than pork bacon.
Reserve pasta water contains starch which helps adjust the sauce consistency and makes it cling better to the spaghetti.
If desired, substitute heavy cream with half-and-half for a lighter dish but the sauce will be less rich.
Feel free to add a pinch of red pepper flakes for a mild spicy kick.