Creamy Monterey Chicken Pasta – If you’re searching for a comforting, crowd-pleasing dish. That’s packed with flavor. Look no further than this Creamy Monterey Chicken Pasta. With tender chicken, and rich Monterey Jack cheese. And the subtle crunch of French fried onions. This casserole is the ultimate cozy meal. The best part? It’s easy to prepare ahead of time. Making it perfect. For busy weeknights. Or feeding a hungry crowd. Whether it’s for a family dinner. Or a potluck. This dish will have everyone. Coming back for seconds.
The first time I made this Creamy Monterey Chicken Pasta. I wanted something hearty. And comforting. For a family gathering. The combination of creamy sauce, tender chicken, and cheesy goodness. Was an instant hit. My husband. Who usually isn’t a big fan of casseroles. Loved how the Monterey Jack cheese. Melted into the pasta. Creating a smooth, rich sauce. Our child. Couldn’t get enough of the crunchy French fried onions on top. Since then. This dish has become a staple. In our household. Whenever we need something quick, easy, and utterly delicious.
What makes this Creamy Monterey Chicken Pasta truly stands out?
This Creamy Monterey Chicken Pasta stands out. With its perfect balance of creamy, cheesy goodness. And a hint of greens from the spinach. The use of Monterey Jack cheese. Brings a smooth, melt-in-your-mouth texture. While the French fried onions. Add a delightful crunch. That contrasts beautifully. With the tender pasta. Preparing this dish the night before. Allows the flavors to meld together. Making the casserole even more flavorful. Plus, it’s a one-dish wonder. That’s simple to throw together. Perfect for busy weeknights. Or when you need a dish to impress.
What You Need To Make This Creamy Monterey Chicken Pasta Recipe?
Chopped Cooked Chicken: Use leftover chicken. Or a rotisserie chicken for ease. The pre-cooked chicken absorbs the creamy sauce beautifully. Making each bite flavorful. And tender.
Cream of Chicken Soup: This forms the base of the creamy sauce. Providing richness. Without the need for additional seasonings.
Frozen Chopped Spinach: Adds a hint of color. And a dose of veggies. Make sure to thaw. And drain it well. To avoid excess moisture.
Monterey Jack Cheese: The star of the dish. This cheese melts smoothly. And has a mild flavor. That pairs perfectly with the chicken and pasta.
Elbow Macaroni: Classic comfort food pasta. The elbow macaroni holds the creamy sauce well. And provides the perfect bite.
French Fried Onions: These add a satisfying crunch. And a burst of flavor on top. Making every bite interesting. And delicious.
Steps To Make Creamy Monterey Chicken Pasta:
Step 1: Prepare the Pan: Start by spraying a 9×13-inch baking dish. With nonstick cooking spray. This ensures your casserole comes out clean. And easy after baking.
Step 2: Mix Ingredients: In a large mixing bowl. Combine the chopped chicken and cream of chicken soup. Thawed and drained spinach, milk, chicken broth, garlic powder, onion powder, 1 cup of shredded Monterey Jack cheese, and half of the French fried onions. Stir in the uncooked elbow macaroni. Until everything is well combined.
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Step 3: Assemble the Casserole: Pour the pasta mixture. Into the prepared baking dish. Spreading it out evenly. Cover the dish. And refrigerate overnight. This step is crucial. For letting the flavors meld together.
Step 4: Preheat and Bake: The next day. Preheat your oven to 350ºF. Remove the casserole from the refrigerator. And uncover it. Sprinkle the remaining cup of Monterey Jack cheese. And the other half of the French fried onions. Over the top.
Step 5: Bake to Perfection: Place the casserole. In the preheated oven. And bake, uncovered, for 1 hour. The top should be golden brown. And the cheese should be melted. And bubbly.
Step 6: Serve: Let the casserole cool slightly before serving. To allow the flavors to set. Enjoy this creamy, cheesy. And an utterly satisfying meal. With your loved ones!
Tip:
For the ultimate Creamy Monterey Chicken Pasta. Don’t skip the overnight refrigeration step. Allowing the casserole to sit overnight. Allow the flavors to meld together. Making the dish. Even more flavorful. When you’re ready to bake. Let the casserole sit at room temperature. For about 15 minutes. Before placing it in the oven. This helps it cook evenly. If you’re in a rush. You can assemble. And bake the same day. But the extra time in the fridge. Really enhances the taste. And texture.
Frequently Asked Questions:
Can I use a different type of pasta?
Absolutely! While elbow macaroni works great. You can substitute it with any short pasta like penne, rotini, or rigatoni. For a different texture.
Can this dish be frozen?
Yes. You can freeze the casserole before baking. Just make sure to thaw it. In the refrigerator overnight. Before baking as directed.
What can I use if I don’t have Monterey Jack cheese?
You can substitute Monterey Jack. With any good melting cheese like mozzarella, Colby Jack. Or even a mild cheddar. The flavor will be slightly different. But still delicious!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Monterey Chicken Pasta
Ingredients
- 4 c of cooked chicken chopped
- 2 10.5-ounce cans of unsalted cream of chicken soup
- 1/2 of a 10-ounce package of frozen chopped spinach thawed and drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/4 c of milk
- 1 1/4 c of chicken broth
- 2 c of shredded Monterey Jack cheese
- 8 ounces of uncooked elbow macaroni
- 1 6-ounce can of French fried onions
Instructions
- Coat a 9×13-inch baking dish. With cooking spray.
- In a large mixing bowl. Combine the cooked chicken, cream of chicken soup, spinach, milk, chicken broth, garlic powder, onion powder, and 1 cup of Monterey Jack cheese. And half of the French fried onions. Mix in the uncooked pasta. Until everything is well incorporated.
- Transfer the pasta mixture. Into the prepared baking dish. Cover the dish. And refrigerate it overnight.
- When ready to bake. Remove the casserole. From the refrigerator. And take off the cover.
- Preheat your oven to 350ºF.
- Sprinkle the rest of 1 cup of Monterey Jack cheese. And the other half of the French fried onions. Over the top of the casserole. Bake it, uncovered, for 1 hour. Or until fully heated through. And the top is golden. And bubbly.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
