Description
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.
Ingredients
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:
- 9x13 inch baking dish
- Large pot for pasta
- Large mixing bowl
- Aluminum foil
- Your hands for mixing (or a big spoon if you’re fancy)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
Nutrition
- Calories: ~485 kcal
- Fat: ~22g
- Carbohydrates: ~45g
- Protein: ~28g