Monterey Chicken Spaghetti
Monterey Chicken Spaghetti is a delightful dish that combines tender chicken, creamy sauce, and hearty pasta into one irresistible meal, perfect for both weeknight dinners and impressing guests.
Ingredients
Main Ingredients
- 12 ounces spaghetti
- 2 pieces boneless, skinless chicken breasts
- 1 cup shredded Monterey Jack cheese
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil for cooking the chicken
- 1 tablespoon butter for sautéing onions
Spices
- paprika to taste
- Italian seasoning to taste
- salt to taste
- pepper to taste
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil and add the spaghetti. Cook according to the package instructions until al dente, then drain and set aside.
Cooking Chicken
- Heat the olive oil in a large skillet over medium heat. Season chicken breasts with paprika, Italian seasoning, salt, and pepper.
- Place the seasoned chicken in the skillet and cook for about 5 to 7 minutes on each side until golden brown. Remove the chicken from the skillet and let it rest.
Making Sauce
- In the same skillet, melt the butter until bubbling. Add the chopped onion and sauté for 3 to 4 minutes until soft.
- Stir in minced garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream, bringing to a gentle simmer for about 5 minutes until slightly thickened.
Combining Ingredients
- Return the cooked chicken and drained spaghetti to the skillet and toss to combine.
- Sprinkle shredded Monterey Jack cheese over the top, cover to let the cheese melt for 2 to 3 minutes.
Serving
- Portion the warm spaghetti into bowls or on plates. Garnish with fresh parsley if desired.
Notes
Consider adding a side salad or crusty bread. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 2 months.