Monterey Chicken Spaghetti Pasta
A delightful dish that combines pasta with tender chicken and creamy Monterey Jack cheese, perfect for busy weeknights.
Ingredients
Pasta and Chicken
- 12 ounces spaghetti, cooked to al dente
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
Creamy Sauce
- 1 cup shredded Monterey Jack cheese
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, 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
Instructions
Preparation
- Boil a large pot of salted water and cook the spaghetti until al dente. Drain and set aside.
- Season chicken pieces with paprika, Italian seasoning, salt, and black pepper.
Cooking
- Heat olive oil in a large skillet over medium heat, then add the seasoned chicken. Cook for 5-7 minutes until golden brown and fully cooked. Remove chicken and set aside.
- In the same skillet, melt butter and sauté the onion for 3-4 minutes until translucent. Add minced garlic and cook for an additional 30 seconds.
- Add chicken broth and heavy cream to the skillet, stirring to combine. Lower heat and let simmer for 5 minutes.
- Return the cooked spaghetti and chicken to the skillet, tossing to coat evenly with the sauce.
- Sprinkle shredded Monterey Jack cheese on top, cover, and let melt for 2-3 minutes.
- Garnish with fresh parsley before serving.
Notes
For variations, add vegetables like spinach or bell peppers, or experiment with different cheese varieties. This dish can also be made lighter with whole-grain pasta and low-fat cream.