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Monterey Chicken Spaghetti: Cheesy, Tangy, Crowd-Pleasing Comfort Bake

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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.

Ingredients

Scale

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)

Instructions

  • 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.

Notes

Use rotisserie chicken for ease.
Add vegetables or spice to customize.
Store leftovers in fridge up to 4 days.