Pin it
This cheesy Monterey chicken pasta bake is full of cozy flavors. It’s got juicy chicken, sweet spinach, and creamy cheese all tangled up with spaghetti. To top it off, you get that crunch from crispy fried onions. You’ll want seconds, whether it’s a weeknight or a party.
I brought this to my family’s potluck once, and even my picky cousins cleaned their plates. They asked for it again at Sunday dinner and now I make it every month without fail.
Delicious Ingredients
- French fried onions: adds crazy crunch and salty flavor, sprinkle half in the pasta and put the rest on top before baking
- Onion powder: gives you that deep, savory flavor in the background
- Cream of chicken soup: keeps things creamy and comforting, use a good-quality low-sodium one if you can
- Garlic: fresh is zingy but powder works too, fat cloves are best
- Chopped spinach: brings color, vitamins, and a little earthiness; squeeze it dry after thawing so everything stays thick
- Egg: makes the casserole stick together, give it a good whisk until frothy before mixing
- Sour cream: brings creamy tang, go full-fat if you want it really rich
- Parmesan cheese: for that sharp nutty flavor, true Parmigiano Reggiano is best
- Monterey Jack cheese: melts so smooth and creamy, fresh-shredded tastes even better
- Cooked chicken breasts: juicy and tender is best, chop or shred however you like
- Spaghetti: grab the classic durum wheat kind for bounce, cook to just al dente
Easy Step-by-Step
- Add Crunchy Top:
- Pull off the foil after 30 minutes. Scatter the last of the fried onions on top. Pop back in the oven for five minutes, uncovered, until they’re golden and crazy crunchy. Keep an eye out — they crisp up fast!
- Bake Everything:
- Butter or oil up a 9x13 dish. Spread the spaghetti mix in nice and even. Cover tightly with foil. Bake at 350°F for half an hour — the cheese will get gooey and all the flavors come together.
- Mix It All Up:
- Crack the egg in a big mixing bowl and beat it till bubbly, so your bake holds together. Dump in the chicken, both cheeses, sour cream, spinach (squeezed dry), half your fried onions, soup, garlic, and onion powder. Mix until it’s all one thick, creamy mash.
- Combine With Spaghetti:
- Toss the drained pasta in the bowl with your thick filling. Make sure you coat every noodle and spread out the chicken and spinach so every bite gets a little of everything. Don’t tear up the noodles as you mix.
- Boil the Pasta:
- Bring a pot of salted water to a boil. Drop in the spaghetti and give it a stir now and then so it won’t stick. Cook until just al dente — don’t overdo it or it’ll fall apart when baking. Drain really well.
Pin it
Every time I pull this dish from the oven I can’t wait to smell those crispy onions. Parmesan always makes it pop — I love how the tangy, nutty flavor comes through. My grandma let me pile extra on top, and it brings back that happy memory every time.
How to Store Leftovers
Wait until your bake is totally cool before you stash it. Cover with foil or move to a lidded container. Pop it in the fridge for up to four days. For more time, wrap individual pieces in plastic and foil and freeze. Reheat straight from the freezer in a 350°F oven until it’s piping hot. The crispy onions do go a little soft after freezing, so I’ll often sprinkle some fresh ones on top before baking again.
Swap Ingredients
Rotisserie or canned chicken are speedy swaps if you’re in a rush. Want it lighter? Try cottage cheese instead of sour cream. No Monterey Jack? Swiss or mozzarella both work. To go meatless, swap in sautéed mushrooms with extra garlic instead of chicken.
What To Serve With It
This pasta bake is great with crunchy green salad and a bright lemony dressing for a punch. Garlic bread on the side is unbeatable. You can even drizzle on a bit of zippy marinara or stir in cherry tomatoes before baking to freshen things up.
Pin it
Background
This Monterey chicken pasta is inspired by classic casseroles eaten all over the South and Midwest. The creamy soup filling and crispy onion topper make you think of that famous holiday green bean casserole. It’s one of those comfort meals everyone comes running for, and it really brings the family together.
Frequently Asked Questions
- → Can I swap in rotisserie chicken for the cooked chicken breasts?
Of course! Rotisserie chicken is super tasty and makes dinner even simpler, so just shred it and use it in place of cooked breasts.
- → How do I stop the spinach from making things watery?
Let the spinach thaw, then just wring out all the water with some paper towels. That keeps your pasta bake from being mushy.
- → Are other cheeses okay to use?
Definitely! Toss in mozzarella or cheddar if you're out of Monterey Jack, and swap in asiago or pecorino for parmesan if you want.
- → Can I prep this pasta ahead of time?
Yep, you sure can. Just build the whole thing a day early, stash in the fridge, and bake when you're ready. Hold the onions for the top till you bake it.
- → How should I heat up the leftovers?
Pop it in the oven with foil at 325°F till hot. For crunchier onions, sprinkle some fresh ones right before you eat.