Monterey Chicken Spaghetti

Name: Monterey Chicken Spaghetti
Prep time: 20 min
Cook time: PT-492195H13M29S
Total time: 33 min
Ingredients: 1 lb spaghetti (or penne, rigatoni—any pasta works); 3 cups cooked chicken, diced or shredded (rotisserie chicken is your best friend here); 8 strips bacon, cooked and crumbled; 2 cups Monterey Jack cheese, shredded; 1 1/2 cups sharp cheddar cheese, shredded; 1/2 cup mozzarella cheese, shredded (for extra melt); 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream; 1/2 cup BBQ sauce (use your favorite—Sweet Baby Ray’s works great); 1/3 cup honey mustard (the kind you dip chicken tenders in); 1/2 cup milk; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1 cup Monterey Jack cheese, shredded; 1/2 cup cheddar cheese, shredded; 2-3 strips bacon, cooked and crumbled (for garnish); Sliced green onions; Extra BBQ sauce for drizzling; Fried onion strings (optional but amazing); 1 cup frozen corn; 1 can (4 oz) diced green chiles; 1 bell pepper, diced and sautéed; 1 jalapeño, diced (if you want heat); 1 cup black beans, drained and rinsed; 9×13 inch baking dish; Large pot for pasta; Large mixing bowl; Aluminum foil

By Tyla | Last modified on Oct 30, 2025

Featured in: Dinner

Someone looked at Monterey Chicken—you know, chicken with BBQ sauce, bacon, cheese, and honey mustard—and thought “what if we made this into a casserole with spaghetti?” and honestly, that person deserves a standing ovation. This is everything good about that restaurant dish but in pasta form, feeding a crowd, and requiring way less money than ordering it for eight people. It’s smoky, sweet, tangy, cheesy, and has bacon because of course it does. It’s the kind of dinner that makes people ask for the recipe before they’ve even finished eating.

This isn’t some delicate Italian pasta that requires imported ingredients and technique. This is “throw everything in a casserole dish and let the oven do the work” American comfort food at its finest. The BBQ sauce adds sweetness and smoke. The honey mustard brings tang. The bacon adds crunch and salt. The cheese melts into everything and makes it impossible to stop eating. It’s ranch dressing’s favorite pasta. It’s what happens when you stop pretending you’re too sophisticated for BBQ chicken and just lean all the way in.

This is Tex-Mex meets Italian meets American BBQ in a 9×13 pan. It’s what happens when you combine all your favorite flavors and stop worrying about authenticity. It’s dinner that feels like a party.

Why This Chicken Spaghetti Is About to Change Your Meal Rotation

Restaurant favorite at home — All the Monterey Chicken vibes, none of the restaurant prices
One-dish wonder — Everything bakes together in one pan
Crowd-pleaser guarantee — Adults love it, kids devour it, picky eaters approve
Make-ahead friendly — Assemble the night before, bake when ready
Leftover champion — Somehow even better the next day
Potluck MVP — Travels well, feeds a crowd, always gets compliments

The Stuff You Need

For the Pasta Base:

1 lb spaghetti (or penne, rigatoni—any pasta works)
3 cups cooked chicken, diced or shredded (rotisserie chicken is your best friend here)
8 strips bacon, cooked and crumbled
2 cups Monterey Jack cheese, shredded
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded (for extra melt)

For the Sauce:

1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1/2 cup BBQ sauce (use your favorite—Sweet Baby Ray’s works great)
1/3 cup honey mustard (the kind you dip chicken tenders in)
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste

For the Topping:

1 cup Monterey Jack cheese, shredded
1/2 cup cheddar cheese, shredded
2-3 strips bacon, cooked and crumbled (for garnish)
Sliced green onions
Extra BBQ sauce for drizzling
Fried onion strings (optional but amazing)

Optional Add-Ins:

1 cup frozen corn
1 can (4 oz) diced green chiles
1 bell pepper, diced and sautéed
1 jalapeño, diced (if you want heat)
1 cup black beans, drained and rinsed

Special Equipment:

9×13 inch baking dish
Large pot for pasta
Large mixing bowl
Aluminum foil
Your hands for mixing (or a big spoon if you’re fancy)

Let’s Make This Restaurant-Quality Pasta That’ll Blow Everyone’s Mind

Step 1: The Bacon Foundation (Most Important Step)

Cook your bacon until crispy. In a skillet, in the oven, however you like. Just make sure it’s actually crispy, not floppy. Floppy bacon in a casserole is a tragedy. Drain on paper towels, let it cool, then crumble it. Try not to eat all of it before it makes it into the casserole. Save a few crumbles for topping.

Step 2: The Pasta Situation

Preheat your oven to 350°F while you’re working. Bring a large pot of salted water to a boil. Cook your spaghetti according to package directions but drain it 2 minutes early. It’ll finish cooking in the oven and you don’t want mushy pasta. Drain and set aside. Don’t rinse it—you want that starchy coating to help the sauce stick.

Step 3: The Chicken Shortcut

If you’re using a rotisserie chicken (smart move), shred or dice it now. You need about 3 cups. Remove the skin unless you’re into that. If you’re cooking chicken from scratch, you’re making this harder than necessary, but I respect the dedication. Season it well if you’re cooking it yourself.

Step 4: The Magic Sauce Assembly

In a large mixing bowl, combine the cream of chicken soup, sour cream, BBQ sauce, honey mustard, milk, garlic powder, onion powder, and smoked paprika. Whisk until smooth. This is going to look weird at first—BBQ sauce and cream soup together is unusual—but trust the process. Taste it. It should be tangy, slightly sweet, and creamy. Adjust seasoning with salt and pepper.

Step 5: The Big Mix

To the sauce, add the cooked pasta, chicken, most of the crumbled bacon (save some for topping), 2 cups Monterey Jack, 1 1/2 cups cheddar, and 1/2 cup mozzarella. If you’re adding any optional ingredients like corn or peppers, throw them in now. Mix everything together with your hands or a big spoon until every piece of pasta is coated and everything is evenly distributed. This is messy. Embrace it.

Step 6: The Casserole Construction

Spray your 9×13 baking dish with cooking spray. Pour the pasta mixture into the dish and spread it evenly. Press it down gently so there are no giant air pockets. The mixture should fill the dish pretty fully. If it seems dry, drizzle a little more milk over the top.

Step 7: The Cheese Blanket

Sprinkle the remaining 1 cup Monterey Jack and 1/2 cup cheddar over the top. Cover every visible bit of pasta. This cheese layer will melt and get slightly golden and become the best part. Don’t skimp here.

Step 8: The Baking Process

Cover the dish tightly with aluminum foil. Bake for 25 minutes covered. Then remove the foil and bake for another 15-20 minutes until the cheese on top is melted, bubbly, and starting to get golden in spots. If you want extra browning, turn on the broiler for the last 2-3 minutes, but watch it like a hawk so it doesn’t burn.

Step 9: The Patience Game (Hardest Part)

Let the casserole sit for 5-10 minutes after taking it out of the oven. This lets everything set so it doesn’t fall apart when you serve it. Use this time to prepare your toppings and resist the urge to dig in immediately.

Step 10: The Topping Extravaganza

Sprinkle the reserved bacon crumbles over the top. Add sliced green onions. Drizzle some extra BBQ sauce in a crosshatch pattern if you’re feeling fancy. Add fried onion strings if you want extra crunch. Make it look like something you’d pay $18 for at a restaurant.

Step 11: The Eating

Scoop out a generous portion. Notice how the pasta holds together but isn’t stiff. Taste the combination of smoky BBQ, tangy honey mustard, creamy cheese sauce, and salty bacon. Feel the Monterey Jack stretch as you take a bite. Immediately go back for seconds because this is the kind of pasta that demands it.

Pro Tips From Someone Who Makes This Monthly

Don’t Overcook the Pasta: It cooks more in the oven. Undercook it slightly or you’ll have mush.

Rotisserie Chicken Is Non-Negotiable: Unless you have leftover cooked chicken, just buy the rotisserie. It’s already seasoned and saves 30 minutes.

Real Bacon Only: Turkey bacon doesn’t have the fat and flavor needed here. Use real bacon or skip it entirely.

Shred Your Own Cheese: Pre-shredded cheese has coating that prevents proper melting. Take 5 minutes to shred it yourself.

Mix the Cheeses: Different cheeses melt differently. The combo creates the perfect texture and flavor.

Don’t Skip the Foil: Covering it first prevents the top from burning while the inside heats through.

Make It Saucy: If the mixture looks dry before baking, add more milk. Dry casserole is sad casserole.

Switch It Up (Because Variety Keeps Dinner Interesting)

Ranch Instead of Honey Mustard: Use ranch dressing instead of honey mustard for a different tang. Very “hidden valley vibes.”

Spicy Monterey: Add diced jalapeños and use pepper jack instead of all Monterey Jack. Drizzle with hot sauce.

Mushroom Addition: Sauté sliced mushrooms and mix them in. Adds earthiness and texture.

Broccoli Sneak: Add 2 cups steamed broccoli florets. Makes parents feel better about serving this to kids.

Cajun Style: Replace honey mustard with Cajun seasoning and use andouille sausage instead of chicken.

Buffalo Ranch: Use buffalo sauce instead of BBQ, add more ranch or blue cheese. Spicy and tangy.

Tex-Mex Version: Add black beans, corn, and green chiles. Top with crushed tortilla chips.

Make-Ahead Magic

Assemble and Refrigerate: Make the entire casserole up to 24 hours ahead. Cover and refrigerate. Add 10 minutes to baking time if baking cold.

Freeze Unbaked: Assemble in a disposable aluminum pan, cover tightly, and freeze for up to 3 months. Thaw overnight in fridge before baking.

Freeze Individual Portions: After baking, portion into containers and freeze. Reheat individual servings for easy lunches.

Prep Components Separately: Cook bacon and chicken ahead. Shred cheese. Make sauce. Store separately and assemble when ready.

Storage Real Talk

Refrigerated: Keeps for 4-5 days in an airtight container. Reheats beautifully.

Reheating: Microwave individual portions for 2-3 minutes. Or reheat the whole dish covered at 350°F for 20 minutes.

Freezing Leftovers: Freezes well for up to 3 months. The texture stays surprisingly good.

Portion Control: Cut into squares and wrap individually for grab-and-go meals all week.

Perfect Pairings

Simple Green Salad: Something fresh and acidic to cut through all that richness.

Garlic Bread: For soaking up extra sauce. And because carbs are friends.

Coleslaw: The crunch and tang balance the creamy pasta perfectly.

Sweet Potato Fries: Lean into the BBQ vibe completely.

Cold Beer: The best beverage pairing for anything BBQ-flavored.

Absolutely Nothing: This is a complete meal. Protein, carbs, vegetables (if you added them), and dairy. You’re covered.

The Science of Casserole Success

The combination of cream soup and sour cream creates a stable sauce that doesn’t break down during baking. The BBQ sauce adds sugar that caramelizes slightly on top. The honey mustard provides acidity that balances the richness. The cheese melts into the sauce and creates stringy, melty goodness while also forming a golden top layer.

Covering the casserole first creates steam that helps everything heat evenly. Uncovering it allows the top to brown and the excess moisture to evaporate. The resting time after baking lets the sauce thicken slightly so it’s not soupy when served.

When to Make This Monterey Chicken Spaghetti

Sunday Meal Prep: Make once, eat all week. Lunch is handled.

Potluck Champion: This is the dish that gets scraped clean while other dishes go home with their owners.

Family Dinner: Kids love it, adults love it, picky eaters approve. Universal appeal.

Game Day Spread: Make it, set it out, watch it disappear during halftime.

New Parent Gift: Bring this to someone with a new baby. They’ll cry with gratitude.

Weeknight Winner: Assemble the night before, bake after work. Dinner is done in 45 minutes.

Why This Works So Damn Well

Monterey Chicken Spaghetti works because it combines familiar flavors everyone loves in an unexpected format. The BBQ sauce and honey mustard create that signature restaurant taste. The bacon adds the salty crunch everyone craves. The cheese makes it comfort food. The pasta makes it filling and affordable. It’s basically a greatest hits album of American casual dining flavors.

It’s also just practical. One dish feeds 8-10 people. It uses rotisserie chicken so there’s minimal cooking. It reheats perfectly for leftovers. It travels well to potlucks. It’s the kind of recipe that becomes your go-to because it works every single time.

This is what happens when you stop overthinking dinner and just combine things that taste good together. No fancy techniques. No expensive ingredients. Just flavor, cheese, and common sense resulting in something people genuinely get excited to eat.

Questions People Always Ask

Q: Can I use a different pasta shape? A: Yes. Penne, rigatoni, bowtie, shells—anything works. Just avoid angel hair or it’ll turn to mush.

Q: Do I have to use cream of chicken soup? A: You can make a roux-based sauce instead, but the condensed soup makes this super easy and adds flavor.

Q: Can I make this without bacon? A: You can, but you’re missing out. The bacon adds crucial salt and smokiness. At least consider bacon bits.

Q: Is there a healthier version? A: Use light sour cream, reduce the cheese slightly, add more vegetables. But honestly, this is comfort food. Embrace it.

Q: Can I use different BBQ sauce? A: Absolutely. Sweet, smoky, spicy—whatever you like. Just avoid anything too vinegary or it’ll overpower the dish.

Q: My casserole came out dry. What happened? A: Not enough sauce or the pasta was cooked too much initially. Add more milk next time and undercook the pasta.

Q: Can I make this in a slow cooker? A: Sort of. Cook the pasta separately, then combine everything in the slow cooker on low for 2-3 hours. Top with cheese before serving.