Name: Baked Monterey Chicken Spaghetti With Roasted Red Pepper Cream Swirl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 200 g (7 oz) Spaghetti; 300 g (10 oz) Boneless, Skinless Chicken Breast, cut into bite-sized pieces; 1 cup (240 ml) Whole Milk; 1 cup (240 ml) Chicken Broth; 150 g (5 oz) Monterey Jack Cheese, shredded; 100 g (3.5 oz) Mozzarella Cheese, shredded; 0.5 cup (120 ml) Heavy Cream; 1 cup (240 ml) Roasted Red Pepper Puree; 1 tsp Smoked Paprika; 2 cloves Garlic, minced; 1 small Onion, diced; 2 tbsp (30 ml) Olive Oil; 2 tbsp (30 g) Unsalted Butter; 2 tbsp (15 g) All-Purpose Flour; 0.5 tsp Salt; 0.25 tsp Black Pepper; 0.5 cup (50 g) Panko Breadcrumbs; 2 tbsp (30 g) Grated Parmesan Cheese (optional); 2 tbsp (30 g) Fresh Parsley, chopped

Description

This Baked Monterey Chicken Spaghetti is a comforting and flavorful dish featuring tender chicken, spaghetti, and a creamy roasted red pepper sauce. It’s a guaranteed crowd-pleaser that’s both satisfying and visually appealing.

Ingredients

Scale

200 g (7 oz) Spaghetti
300 g (10 oz) Boneless, Skinless Chicken Breast, cut into bite-sized pieces
1 cup (240 ml) Whole Milk
1 cup (240 ml) Chicken Broth
150 g (5 oz) Monterey Jack Cheese, shredded
100 g (3.5 oz) Mozzarella Cheese, shredded
0.5 cup (120 ml) Heavy Cream
1 cup (240 ml) Roasted Red Pepper Puree
1 tsp Smoked Paprika
2 cloves Garlic, minced
1 small Onion, diced
2 tbsp (30 ml) Olive Oil
2 tbsp (30 g) Unsalted Butter
2 tbsp (15 g) All-Purpose Flour
0.5 tsp Salt
0.25 tsp Black Pepper
0.5 cup (50 g) Panko Breadcrumbs
2 tbsp (30 g) Grated Parmesan Cheese (optional)
2 tbsp (30 g) Fresh Parsley, chopped

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Instructions

Preheat & Prep: Preheat oven to 190°C (375°F) and grease a baking dish.
Cook Spaghetti: Boil spaghetti ‘al dente’, drain, and set aside.
Sauté Chicken: Cook chicken pieces until golden brown and cooked through (6-7 minutes).
Build Flavor Base: Sauté onion until translucent, then add garlic and cook until fragrant.
Create Roux: Cook flour with onion and garlic for 1-2 minutes.
Develop Sauce: Whisk in broth and milk until smooth and thickened.
Cheese & Red Pepper: Stir in cream, cheeses, paprika, and red pepper puree until melted.
Combine & Transfer: Fold spaghetti and chicken into sauce and transfer to baking dish.
Prepare Topping: Combine breadcrumbs, Parmesan (if using), butter, and parsley.
Bake to Perfection: Bake for 20-25 minutes until golden brown and bubbly.
Rest & Serve: Let rest for 5 minutes before serving with a red pepper swirl.

Notes

For a richer flavor, use high-quality chicken broth and roasted red peppers. Cooking the spaghetti ‘al dente’ prevents it from becoming mushy during baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Pasta
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 15 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 80 mg