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Baked Chicken Monterrey Spaghetti

Baked Chicken Monterrey Spaghetti

A creamy baked chicken spaghetti with a little pepper and spinach
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Prep Time 10 minutes
Cook Time 50 minutes
Course Main Course
Cuisine American, Mexican
Servings 6

Ingredients
  

  • 1½ lb Chicken Thighs, boneless, skinless cubed into ½-inch pieces
  • 1½ lb Spaghetti
  • 16 oz Sour Cream
  • 2 cups Chicken Broth
  • 2 cups Spinach rough chopped
  • 2 lb Pepper Jack cheese shredded, divided
  • 4 oz French Fried Onions divided
  • 1 tsp Oregano
  • 1 tsp Red Pepper Flakes
  • 4 Garlic Cloves minced

Instructions
 

  • Start water boiling for Pasta. Preheat oven to 350F.
  • In a large bowl, combine chicken, spinach, sour cream, chicken broth, garlic, oregano, red pepper flakes, half of cheese, and half of onions,
  • Add pasta to boiling water and cook for half of cook time listed on package (should be limp but not cooked through). Drain in colander and add to deep dish lasagna pan (at least 13x9x2.5).
  • Add chicken mixture to pasta and stir to combine. Sprinkle with remaining cheese and onions. Bake in oven for 40 minutes. Let stand 5 minutes before serving.
Keyword cheese, Chicken, pepper jack, spaghetti, spinach
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