Description
A creamy, cheesy pasta dish with tender chicken and a hint of smoky flavor from Monterey Jack cheese.
Ingredients
Scale
- 1 lb chicken breast, boneless and skinless
- 8 oz spaghetti
- 1 tbsp olive oil
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 cup chopped fresh parsley
- 1 tbsp butter
- 1/2 cup chicken broth
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Cook the spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and smoked paprika. Cook the chicken in the skillet for 6-7 minutes on each side until fully cooked. Remove from the skillet, slice into strips, and set aside.
- In the same skillet, melt butter and sauté the diced onions and minced garlic for 2-3 minutes until softened.
- Add the chicken broth and bring to a simmer. Stir in the heavy cream and cook for another 2 minutes, allowing it to thicken slightly.
- Reduce the heat to low, then stir in the shredded Monterey Jack cheese and Parmesan cheese until melted and smooth.
- Add the cooked spaghetti to the skillet and toss to coat in the creamy sauce.
- Top with sliced chicken, sprinkle with parsley, and add crushed red pepper flakes if desired.
- Serve hot and enjoy!
Notes
- If you prefer a spicier dish, add extra crushed red pepper flakes or a dash of hot sauce.
- For a lighter version, you can use half-and-half instead of heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken spaghetti, creamy pasta, Monterey Jack cheese, cheesy pasta, easy dinner