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Monterey Chicken Spaghetti

Monterey Chicken Spaghetti Recipe

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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 8 oz spaghetti
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole milk
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and black pepper
  • 3 cups shredded cooked chicken
  • 2 cups shredded Monterey Jack cheese, divided
  • ½ cup panko breadcrumbs
  • 1 tbsp melted butter

Method
 

  1. Cook spaghetti in salted boiling water 1 to 2 minutes less than package directions. Drain and set aside.
  2. Melt 2 tbsp butter in a skillet over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in broth, milk, garlic powder, and onion powder. Simmer until thickened, 3 to 4 minutes. Off heat, stir in 1 cup Monterey Jack, salt, and pepper.
  3. Preheat oven to 375°F (190°C). Toss drained spaghetti, chicken, and sauce in a large bowl until evenly coated.
  4. Spread into a greased 9×13-inch dish. Top with remaining 1 cup cheese, then panko. Drizzle with 1 tbsp melted butter. Bake 25 minutes, then broil 2 minutes until golden.
  5. Rest 5 minutes, then scoop and serve hot.

Notes

Rotisserie chicken keeps this quick; shred it while the pasta water heats up. If the casserole has been refrigerated, add 5 to 7 minutes to the bake time to warm it through. The broiler step is optional but gives the best crunchy top, so do not skip it.