Description
A creamy, cheesy skillet dinner with tender chicken and spaghetti in a silky broth sauce, topped with melted Monterey Jack cheese.
Ingredients
- 12 ounces spaghetti
- 2 boneless, skinless chicken breasts
- Paprika
- Italian seasoning
- Salt
- Black pepper
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup shredded Monterey Jack cheese
- Chopped parsley for garnish (optional)
Instructions
- Cook the spaghetti according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season the chicken with paprika, Italian seasoning, salt, and black pepper. Sauté until golden brown, about 5 to 7 minutes per side depending on thickness. Remove and set aside.
- Melt the butter in the same skillet, add chopped onion and cook until softened, about 3 to 4 minutes. Then add minced garlic and sauté for another 30 seconds.
- Pour in chicken broth and heavy cream. Bring to a simmer and thicken for about 5 minutes.
- Return spaghetti and chicken to the skillet, tossing to coat in sauce.
- Sprinkle shredded Monterey Jack cheese on top, cover, and let melt for 2 to 3 minutes. Serve hot, garnished with parsley.
Notes
For a gluten-free option, use gluten-free spaghetti. Other cheese alternatives can be used as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian