Description
A creamy and comforting Monterey Chicken Spaghetti Pasta that comes together in one pot in under 30 minutes, perfect for busy 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
- Boil a large pot of salted water. Once bubbling, add the spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with paprika, Italian seasoning, salt, and black pepper. Add to skillet and cook until golden brown, about 5-7 minutes. Remove and set aside.
- Melt butter in the same skillet, then add chopped onion. Sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 30 seconds.
- Pour chicken broth and heavy cream into the skillet, stirring well. Let simmer for about 5 minutes until slightly thickened.
- Return cooked spaghetti and chicken to the skillet, tossing to coat in the sauce.
- Sprinkle cheese over the top, cover, and let sit for 2-3 minutes until melted.
- Garnish with fresh parsley before serving.
Notes
Feel free to add any leftover vegetables for added nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg