Description
A creamy, comforting pasta dish featuring tender chicken and gooey Monterey Jack cheese, perfect for weeknights or entertaining guests.
Ingredients
Scale
- 12 ounces spaghetti
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup shredded Monterey Jack cheese
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, 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 garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season the chicken with paprika, Italian seasoning, salt, and pepper. Cook until browned and fully cooked. Remove chicken and set aside.
- In the same skillet, melt butter and sauté the chopped onion until translucent. Add garlic and cook for another minute until fragrant.
- Pour in chicken broth and heavy cream. Stir and let simmer until slightly thickened.
- Return chicken to the skillet and stir to coat with sauce. Add cooked spaghetti and toss to combine.
- Sprinkle shredded Monterey Jack cheese over the pasta. Stir until melted and creamy.
- Garnish with chopped fresh parsley and serve warm.
Notes
Cut chicken evenly for even cooking. Use warm cream or broth to keep the sauce smooth. Adjust salt and pepper to taste at the end.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg