A creamy, cheesy spaghetti bake made with rotisserie chicken, smoky bacon, Monterey Jack cheese, and a tangy BBQ-ranch sauce. Cozy, crowd-pleasing comfort food.
12 oz spaghetti, cooked al dente
3 cups shredded cooked chicken
5–6 slices bacon, cooked and crumbled
2 cups shredded Monterey Jack cheese
4 oz cream cheese, softened
½ cup BBQ sauce
½ cup ranch dressing
1 tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
Green onions or parsley, for garnish (optional)
Cook spaghetti and drain.
In saucepan, melt cream cheese with BBQ sauce, ranch, garlic powder, and onion powder. Stir until smooth.
In a large bowl, mix spaghetti, chicken, most of the bacon, 1½ cups cheese, and sauce.
Spread into a greased 9×13 baking dish. Top with remaining cheese and bacon.
Bake at 375°F for 20–25 minutes until bubbly.
Cool 5 minutes before serving. Garnish as desired.
Use rotisserie chicken for ease.
Add vegetables or spice to customize.
Store leftovers in fridge up to 4 days.