Description
Looking for a delicious dinner idea? Try our Monterey Chicken Spaghetti recipe for a tasty meal tonight! Discover how to make this flavorful dish.
Ingredients
Scale
- 16 oz (450g) spaghetti
- 2 tablespoons olive oil
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 8 oz (225g) mushrooms, sliced (optional)
- 8 slices bacon, cooked and crumbled
- ¼ cup (60ml) BBQ sauce
- 1 can (14.5 oz/410g) diced tomatoes, drained
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups (480ml) milk
- 1 cup (240ml) chicken broth
- 2 cups (8 oz/225g) Monterey Jack cheese, shredded and divided
- 1 cup (4 oz/115g) sharp cheddar cheese, shredded
- 2 green onions, sliced, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Cook the spaghetti in salted water until al dente, about 2 minutes less than package instructions. Drain, rinse under cold water, and set aside. While the pasta cooks, season your chicken pieces with ½ teaspoon salt and pepper.
- Step 2: Cook the Chicken and Bacon Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-6 minutes. Remove the chicken to a plate. In the same skillet, cook the bacon until crispy if not already prepared. Remove, drain on paper towels, and crumble when cool enough to handle.
- Step 3: Prepare the Vegetable Base In the same skillet with the rendered fat (drain excess if needed), add the diced onion and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the diced bell pepper and mushrooms (if using) and cook until softened, about 4 minutes. Season with the remaining ½ teaspoon of salt.
- Step 4: Create the Sauce Push vegetables to one side of the pan and add butter to the empty space. Once melted, sprinkle in the flour and whisk to form a paste. Cook for 1 minute, then gradually whisk in the milk and chicken broth, incorporating the vegetables as you go. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
- Step 5: Combine and Bake Remove the skillet from heat and stir in 1½ cups of Monterey Jack cheese and all of the cheddar until melted. Add the BBQ sauce and diced tomatoes, stirring to combine. Fold in the cooked spaghetti, chicken, and half the bacon until everything is well-coated with the sauce. Transfer to the prepared baking dish, top with remaining cheese and bacon, and bake for 25-30 minutes until bubbly and golden. Garnish with green onions and parsley before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg