Description
A creamy and comforting pasta dish featuring tender chicken, al dente spaghetti, and melted Monterey Jack cheese.
Ingredients
- 12 ounces spaghetti, cooked to al dente
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup shredded Monterey Jack cheese
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped, for serving
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente.
- Prepare the chicken by heating olive oil in a large skillet over medium heat. Season the chicken pieces with paprika, Italian seasoning, salt, and black pepper. Add the chicken to the skillet and cook, stirring occasionally, for 5–7 minutes until golden brown and fully cooked through.
- Sauté the chopped onion in the same skillet for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Make the sauce by pouring in the chicken broth and heavy cream, stirring well to combine. Let the sauce simmer gently for about 5 minutes until slightly thickened.
- Combine the cooked spaghetti and chicken back into the skillet, tossing thoroughly to coat with the sauce.
- Add shredded Monterey Jack cheese over the pasta mixture. Cover the skillet and allow the cheese to melt for 2–3 minutes.
- Serve garnished with freshly chopped parsley while hot.
Notes
For a healthier option, substitute heavy cream with a lower-fat milk and use reduced-fat cheese. This dish is best served immediately but can be stored in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian