25-Minute Creamy Monterey Chicken Spaghetti Recipe
Monterey Chicken Spaghetti is a creamy and flavorful pasta dish featuring tender chicken, Monterey Jack cheese, and a rich sauce.
Ingredients
- 12 ounces spaghetti cooked 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
- ½ 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 for garnish
Instructions
- Cook spaghetti al dente according to package instructions. Drain and set aside.
- Heat olive oil and butter in a large skillet over medium heat.
- Add chopped onion and cook until softened, about 3 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add chicken pieces, paprika, Italian seasoning, salt, and black pepper. Cook until chicken is browned and cooked through.
- Pour in chicken broth and heavy cream. Simmer for 5 minutes.
- Stir in shredded Monterey Jack cheese until melted.
- Add cooked spaghetti and toss to coat evenly.
- Garnish with fresh parsley and serve hot.
Notes
- For extra spice, add a pinch of red pepper flakes.
- You can use rotini or penne pasta instead of spaghetti.
- Store leftovers in an airtight container for up to 3 days.