Monterey Chicken Spaghetti 🍝🐔
A creamy, cheesy, and smoky pasta bake inspired by the flavors of Outback’s Monterey Chicken—loaded with tender chicken, bacon, peppers, and a rich cheese sauce!
Ingredients:
For the Pasta:
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12 oz spaghetti (or linguine)
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2 cups cooked chicken, shredded or diced (rotisserie works great!)
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6 slices bacon, cooked & crumbled
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1 small red bell pepper, diced
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½ cup diced red onion
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1 (4 oz) can diced green chiles (mild)
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2 cups shredded Colby-Jack cheese (or Monterey Jack)
For the Sauce:
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2 tbsp butter
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2 tbsp flour
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2 cups milk (whole or 2%)
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1 tsp garlic powder
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1 tsp smoked paprika
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½ tsp salt
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½ tsp black pepper
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½ cup sour cream
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¼ cup barbecue sauce (plus extra for drizzling)
For Topping:
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½ cup shredded cheddar cheese
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2 tbsp fresh cilantro or parsley, chopped
Instructions:
1️⃣ Cook Pasta & Prep Ingredients
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Boil spaghetti al dente, drain, and set aside.
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In a skillet, sauté bell pepper and onion until soft (3-4 mins).
2️⃣ Make the Cheese Sauce
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Melt butter in a pot, whisk in flour to make a roux (1 min).
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Slowly add milk, whisking until smooth. Stir in garlic powder, paprika, salt, and pepper.
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Cook on medium until thickened (~5 mins), then remove from heat.
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Stir in sour cream and BBQ sauce.
3️⃣ Combine & Bake
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In a large bowl, mix pasta, chicken, bacon, peppers, onions, green chiles, and cheese sauce.
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Transfer to a greased 9×13-inch baking dish. Top with extra cheese.
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Bake at 375°F (190°C) for 15-20 mins until bubbly.
4️⃣ Serve & Garnish
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Drizzle with extra BBQ sauce and sprinkle with cilantro.
🔥 Flavor Boosters:
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Spicy Kick: Add jalapeños or cayenne pepper.
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Smoky Twist: Use chipotle BBQ sauce.
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Crunchy Topping: Mix in crushed tortilla chips before baking.
Creamy, smoky, and packed with flavor—just like the restaurant version! 😋
Pair with: Garlic bread or a crisp green salad.
Would you like a slow cooker version? Let me know! 👩🍳