Monterey Chicken Spaghetti Pasta

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

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

Directions

Prepare Spaghetti

Cook spaghetti in a large pot of salted boiling water following package instructions until al dente. Drain and set aside.

Sear and Cook Chicken

Heat olive oil in a large skillet over medium heat. Season chicken pieces with paprika, Italian seasoning, salt, and black pepper. Add chicken to skillet and cook, stirring occasionally, for 5–7 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.

Sauté Aromatics

In the same skillet, melt butter over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until aromatic.

Prepare Sauce

Pour in chicken broth and heavy cream, stirring well to combine. Lower heat and let the sauce simmer gently for about 5 minutes until slightly thickened.

Combine Pasta and Chicken

Return cooked spaghetti and chicken to the skillet. Toss thoroughly to coat pasta and chicken with sauce.

Melt Cheese

Evenly distribute shredded Monterey Jack cheese over the pasta mixture. Cover skillet and allow cheese to melt for 2–3 minutes.

Finish and Serve

Remove skillet from heat. Garnish with freshly chopped parsley and serve while hot.

Nutrition

• Calories: 620