Description
A creamy, cheesy weeknight delight with tender chicken and al dente spaghetti in a rich Monterey Jack cheese sauce.
Ingredients
- 2 large chicken breasts or thighs, diced
- Salt and pepper to taste
- 1 teaspoon smoked paprika or chili powder
- 2 tablespoons olive oil
- 8 oz spaghetti
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh parsley or cilantro for serving
Instructions
- Season the diced chicken with salt, pepper, and the smoked paprika (or chili powder). In a large skillet, heat olive oil over medium-high heat and add the chicken. Sear until cooked through and lightly golden, about 4-6 minutes. Remove the chicken and set aside.
- Add the chopped onion to the same skillet and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 30-45 seconds.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and let cook for 3-4 minutes.
- Gradually add the shredded Monterey Jack cheese, stirring until the sauce is smooth and the cheese has fully melted.
- Cook the spaghetti in a separate pot of salted boiling water until al dente. Reserve about 1/2 cup of pasta water before draining.
- Add the cooked chicken and drained spaghetti to the cheese sauce, tossing gently to coat. Garnish with chopped parsley or cilantro and serve hot.
Notes
For a lighter sauce, swap heavy cream for half-and-half. Keep sauce and pasta separate when storing leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American