Description
A cozy and creamy blend of chicken, Monterey Jack cheese, and spaghetti, seasoned with smoked paprika for a comforting meal.
Ingredients
Scale
- 2 large chicken breasts or thighs, diced
- 8 oz spaghetti
- 2 cups shredded Monterey Jack cheese
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika or chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- Season the chicken: Sprinkle diced chicken with salt, pepper, and smoked paprika.
- Sear the chicken: In a large skillet, heat olive oil over medium-high heat. Sear the chicken until golden brown, about 6-8 minutes, then set aside.
- Sauté the onion: In the same skillet, add chopped onion and cook until translucent, about 3-4 minutes.
- Add aromatics: Toss in the minced garlic and sauté for another minute.
- Create the sauce: Pour in chicken broth and heavy cream, stirring gently and simmer for 3-4 minutes.
- Melt the cheese: Gradually add shredded Monterey Jack cheese and stir until smooth.
- Cook the spaghetti: Boil water and cook spaghetti according to package instructions until al dente.
- Combine: Add the cooked chicken and drained spaghetti to the sauce, tossing gently to coat.
- Garnish and serve: Sprinkle with fresh parsley or cilantro and serve immediately.
Notes
For a lighter option, substitute heavy cream with coconut cream. This dish can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg