Description
A creamy, cheesy weeknight winner featuring tender chicken in a silky sauce over spaghetti.
Ingredients
- 12 ounces spaghetti, cooked to al dente
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 cup shredded Monterey Jack cheese
- Fresh parsley, chopped for serving
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente.
- Season the bite-sized chicken pieces with paprika, Italian seasoning, salt, and pepper, then cook in olive oil for 5–7 minutes until fully cooked.
- Remove the chicken and sauté the onion in the same skillet with butter until softened, then add garlic and cook until fragrant.
- Pour in chicken broth and heavy cream, bringing to a gentle simmer until slightly thickened.
- Add the cooked spaghetti and chicken back into the skillet, tossing to coat in the sauce.
- Sprinkle the shredded Monterey Jack cheese over the top, cover, and let melt for 2–3 minutes.
- Garnish with chopped parsley and serve warm.
Notes
Prep components ahead of time to shorten dinner-time work. Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian