What to pair with Monterey Chicken?

Monterey Chicken—whether in baked spaghetti or grilled form—pairs best with refreshing, bright sides. A crisp side salad with avocado and lime, grilled vegetables, or classic garlic bread balances the rich cheese and tomato flavor. For a Tex-Mex spin, try pairing it with elote-style corn or black bean salsa.

Is Monterey Chicken healthy?

It depends on how it’s prepared. Monterey Chicken Spaghetti with Rotel offers solid protein from the chicken and calcium from the cheese, but it can be high in saturated fat and sodium if not adjusted. For a lighter version, opt for reduced-fat cheese, whole wheat spaghetti, and low-sodium soup.

Can you put Monterey Jack cheese on spaghetti?

Absolutely. Monterey Jack melts beautifully, making it a great alternative to mozzarella or cheddar. It has a mild flavor that complements tomato-based sauces or creamy bakes, like this recipe. Add pepper jack if you want a bit of kick without overpowering the dish.

Does Big Mac sauce go with chicken?

While it’s not traditional, Big Mac sauce can pair surprisingly well with grilled or breaded chicken. However, it’s not recommended for dishes like Monterey Chicken Spaghetti where the flavors are Tex-Mex and creamy—not tangy and pickled like the sauce. Save that pairing for sandwiches or wraps.

Monterey Chicken Spaghetti with Rotel

Name: Monterey Chicken Spaghetti with Rotel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 8 oz spaghetti, cooked al dente; 2 cups cooked shredded chicken; 1 can Rotel (original); 1 can cream of chicken soup; 1/2 cup sour cream; 1/2 cup whole milk; 1 yellow onion, diced; 2 garlic cloves, minced; 1 tsp cumin; 1/2 tsp chili powder; 1/2 tsp oregano; 1/4 tsp coriander; 1.5 cups shredded Monterey Jack (or pepper jack); 1 tbsp oil or butter; Salt and pepper to taste

Description

This Monterey chicken spaghetti with Rotel is a creamy, zesty Tex-Mex casserole packed with tender chicken, cheese, and bold flavor. Perfect for weeknights and meal prep.

Ingredients

8 oz spaghetti, cooked al dente

2 cups cooked shredded chicken

1 can Rotel (original)

1 can cream of chicken soup

1/2 cup sour cream

1/2 cup whole milk

1 yellow onion, diced

2 garlic cloves, minced

1 tsp cumin

1/2 tsp chili powder

1/2 tsp oregano

1/4 tsp coriander

1.5 cups shredded Monterey Jack (or pepper jack)

1 tbsp oil or butter

Salt and pepper to taste

Instructions

1. Cook spaghetti until al dente and set aside.

2. Sauté onion and garlic in oil until soft.

3. Add cumin, oregano, chili powder, and coriander. Toast 1 min.

4. Stir in shredded chicken and Rotel (with liquid).

5. Add soup, sour cream, and milk. Mix until creamy.

6. Fold in cooked spaghetti. Season with salt and pepper.

7. Pour into greased baking dish and top with cheese.

8. Bake at 375°F for 25–30 mins until bubbly.

9. Let rest 5 mins before serving.

Notes

Use rotisserie chicken for convenience.

Swap Monterey Jack with mozzarella and chili powder if needed.

Make ahead and freeze for up to 3 months.

Nutrition

Serving Size: 1/6 recipe
Calories: 480
Sugar: 4g
Sodium: 870mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 32g
Cholesterol: 95mg