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To make Monterey Chicken Spaghetti, you'll need a mix of simple and fresh items. Here’s what you should gather: - 8 oz spaghetti - 1 lb boneless, skinless chicken breast, cubed - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup corn kernels, fresh or frozen - 1 cup black beans, drained and rinsed - 1 cup shredded Monterey Jack cheese - 1/4 cup fresh cilantro, chopped - Juice of 1 lime This recipe focuses on fresh produce and flavorful spices. The chicken gives protein, while the spaghetti forms a hearty base. Each spice adds layers of flavor. The cherry tomatoes and corn bring sweet notes, while black beans add texture. Finally, the melting Monterey Jack cheese ties everything together. I love using fresh cilantro and lime juice for brightening the dish. The aroma of olive oil and spices when cooking is truly inviting. This meal is not just easy to make; it's also a delight for the taste buds. {{ingredient_image_1}} To start, bring a large pot of salted water to a boil. The salt helps flavor the pasta. Once the water is boiling, add 8 oz of spaghetti. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Al dente means the pasta is firm to the bite. After cooking, drain the spaghetti and set it aside. Next, it's time to prepare the chicken. Take 1 lb of boneless, skinless chicken breast and cut it into cubes. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed chicken to the skillet. Sprinkle it with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, and season with salt and pepper. Sauté the chicken for about 5 to 7 minutes. Look for a golden brown color to know it's done. Once the chicken is cooked, it’s time to add some color. Stir in 1 cup of halved cherry tomatoes, 1 cup of corn kernels, and 1 cup of drained black beans. Cook this mix for an additional 3 to 4 minutes. You want the tomatoes to soften and the veggies to heat through. After that, gently add the cooked spaghetti to the skillet. Toss everything together so all the flavors mix well. Now comes the best part—cheese! Sprinkle 1 cup of shredded Monterey Jack cheese over the top of the dish. Cover the skillet with a lid and let it sit for 2 to 3 minutes. This helps melt the cheese. For a gooey finish, try not to rush this step. Finally, remove the skillet from heat. Drizzle the juice of 1 lime over the pasta for a fresh taste. Garnish with 1/4 cup of chopped fresh cilantro. This adds a nice pop of color and flavor. Serve the dish warm for a delightful family meal. To ensure even cooking, cut the chicken into small, even cubes. This helps them cook at the same rate. Sauté them over medium heat for about 5-7 minutes. Look for a golden brown color to know they are done. To avoid dryness, do not overcook the chicken. Keep an eye on it, and remove it from the heat once it is fully cooked. Cooking al dente means the pasta is firm when you bite into it. This gives it a nice texture. To prevent sticking, stir the spaghetti while it cooks. After draining, you can toss it with a little olive oil. This keeps the noodles separate and tasty. Add variety with spices. A pinch of cayenne pepper can give a nice kick. Fresh herbs like oregano or basil also work well. For side dishes, consider a simple salad or garlic bread. These pair well with Monterey Chicken Spaghetti and add freshness to your meal. Pro Tips Perfect Pasta: Always salt your pasta water generously to enhance the flavor of your spaghetti. Chicken Cooking: Make sure to cook the chicken until it's golden brown for added flavor and texture. Cheese Melting: Cover the skillet after adding cheese to help it melt evenly and create a delicious gooey top. Fresh Ingredients: Using fresh corn and ripe cherry tomatoes will elevate the flavor of your dish significantly. {{image_2}} You can easily make Monterey Chicken Spaghetti vegetarian. Just swap the chicken for plant-based protein. Options like tofu, tempeh, or chickpeas work great. They soak up flavors well and add protein. You can also add more veggies. Try bell peppers, zucchini, or mushrooms to enhance the dish. These veggies add color and nutrients. If you love spice, add jalapeños or hot sauce. Chop fresh jalapeños and mix them in with the chicken. You can control the spice level by adding more or less. For hot sauce, start with a few drops and taste. Adjust to your liking. This gives the pasta an exciting kick! Switch up the cheese for fun flavors. Try using cheddar or pepper jack instead of Monterey Jack. Both melt nicely and add depth. For the best melt, shred the cheese yourself. Store-bought shredded cheese often has anti-caking agents that can affect melting. You want that gooey, stretchy cheese on top! To keep your Monterey Chicken Spaghetti fresh, store leftovers in an airtight container. Make sure to cool it to room temperature before sealing. This helps prevent moisture buildup. You can safely eat the leftovers within 3 to 4 days. Always check for any off smells or changes in color before eating. Freezing Monterey Chicken Spaghetti is easy. First, let it cool completely. Then, divide it into portions and place them in freezer-safe bags or containers. Be sure to remove as much air as possible to avoid freezer burn. You can freeze it for up to 3 months. When you're ready to eat, simply thaw it in the fridge overnight. To enjoy your Monterey Chicken Spaghetti again, choose the best reheating method. The microwave is quick and easy but may change the texture. Heat it in short bursts, stirring in between. The oven gives a better finish. Preheat to 350°F, cover with foil, and bake for about 20 minutes. The stovetop is also a great choice. Add a splash of water to help it heat evenly. Stir often until hot. Each method has its perks, so pick the one you prefer! You can use several cheeses instead of Monterey Jack. Cheddar is a great option. It melts well and adds a sharp taste. Pepper Jack gives a spicy kick. Mozzarella offers a mild flavor and great stretch. Yes, you can prepare this dish ahead. Cook the spaghetti and chicken as usual. After combining, let it cool. Store it in the fridge in an airtight container for up to three days. When ready to eat, reheat it on the stove or in the microwave. To make Monterey Chicken Spaghetti gluten-free, use gluten-free pasta. Many brands offer great options. Check labels to ensure they meet your needs. For the sauce, use gluten-free spices and ingredients. Always read labels on canned products like beans. This recipe combines tasty spaghetti, chicken, and fresh veggies. You learned how to cook the chicken, prepare the pasta, and layer flavors right. I shared tips for both vegetarian and spicy options, ensuring everyone can enjoy the meal. Storing and reheating leftovers keeps it fresh for later. Remember, cooking is fun. Experiment with flavors and find your favorite combinations. Enjoy your cooking journey and share it with friends!

Monterey Chicken Spaghetti

A delicious and hearty spaghetti dish with chicken, vegetables, and melted Monterey Jack cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 8 oz spaghetti
  • 1 lb boneless, skinless chicken breast, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels, fresh or frozen
  • 1 cup black beans, drained and rinsed
  • 1 cup shredded Monterey Jack cheese
  • 1 4 cup fresh cilantro, chopped
  • 1 Juice of 1 lime

Instructions
 

  • Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
  • Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Add the cubed chicken breast. Sprinkle with garlic powder, smoked paprika, chili powder, salt, and pepper. Sauté for about 5-7 minutes until the chicken is cooked through and golden brown.
  • Add Vegetables: Stir in the cherry tomatoes, corn, and black beans. Cook for an additional 3-4 minutes until the tomatoes are softened and the vegetables are heated through.
  • Combine: Add the cooked spaghetti to the skillet with the chicken and vegetables. Toss everything together gently to combine.
  • Cheesy Finish: Sprinkle shredded Monterey Jack cheese over the top. Cover the skillet and let it sit for 2-3 minutes until the cheese is melted.
  • Garnish and Serve: Remove from heat, and drizzle lime juice over the pasta. Garnish with chopped cilantro before serving. Serve warm.

Notes

Feel free to customize with your favorite vegetables.
Keyword chicken, Monterey Jack, one-pot meal, spaghetti