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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
monterey chicken spaghetti
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This Creamy Monterey Chicken Spaghetti with Roasted Red Pepper Swirl is a comforting and flavorful weeknight dinner. Tender chicken and spaghetti are coated in a luscious, creamy sauce with a vibrant roasted red pepper swirl.
Ingredients
- 250 g (8.8 oz) dry spaghetti
- 300 g (10.5 oz) boneless skinless chicken breast, bite-sized
- 2 Tbsp (30 ml) olive oil, divided
- 1 medium onion (≈150 g/5 oz), diced
- 3 garlic cloves, minced
- 2 Tbsp (15 g) all-purpose flour
- 2 Tbsp (30 g) unsalted butter, divided
- 250 ml (1 cup) low-sodium chicken broth
- 200 ml (¾ cup) heavy cream
- 100 ml (⅓ cup) roasted red-pepper puree, plus 2 Tbsp extra
- 150 g (5.3 oz) shredded Monterey Jack cheese
- 100 g (3.5 oz) shredded mozzarella cheese
- 1 tsp smoked paprika
- ½ cup (30 g) panko breadcrumbs
- 1 Tbsp (≈5 g) fresh parsley, chopped
- ¼ cup (≈10 g) fresh basil, chopped
- Salt and pepper to taste
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prep & Preheat: Preheat oven to 190°C (375°F) and grease a baking dish.
- Season Chicken: Season chicken with salt, pepper, and smoked paprika.
- Sear Chicken: Sear chicken in olive oil until browned.
- Sauté Aromatics: Sauté onion and garlic in olive oil until fragrant.
- Create Roux: Stir in flour and cook for 1 minute.
- Build Sauce: Whisk in broth, cream, and red pepper puree; simmer until thickened.
- Add Cheese & Herbs: Stir in cheese and basil.
- Combine & Swirl: Combine spaghetti, chicken, and sauce; swirl in extra red pepper puree.
- Top & Bake: Top with remaining cheese and breadcrumb mixture; bake for 20-25 minutes.
- Rest & Garnish: Rest for 5 minutes; garnish with basil.
Notes
For a richer flavor, use chicken thighs instead of breast. Reserve some pasta water to adjust sauce consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 650 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 150 mg