Description
A warm, cheesy pasta dish featuring tender chicken and a light cream sauce, perfect for quick weeknight dinners.
Ingredients
Scale
- 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 garnish
Instructions
- Cook spaghetti in a large pot of salted boiling water following package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken pieces with paprika, Italian seasoning, salt, and black pepper. Add chicken to skillet and cook, stirring occasionally, for 5–7 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until aromatic.
- Pour in chicken broth and heavy cream, stirring well to combine. Lower heat and let the sauce simmer gently for about 5 minutes until slightly thickened.
- Return cooked spaghetti and chicken to the skillet. Toss thoroughly to coat pasta and chicken with sauce.
- Evenly distribute shredded Monterey Jack cheese over the pasta mixture. Cover skillet and allow cheese to melt for 2–3 minutes.
- Remove skillet from heat. Garnish with freshly chopped parsley and serve while hot.
Notes
For best flavor, use fresh garlic and onion. If the sauce thickens too much, add a splash of chicken broth or cream.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg