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Ingredients
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- 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
- 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 for garnish
Instructions
- Cook spaghetti according to package instructions until al dente; drain and set aside.
- Warm olive oil in a skillet, season chicken with paprika, Italian seasoning, salt, and pepper, then cook until golden brown.
- In the same skillet, melt butter, sauté onions until soft, then add garlic and cook briefly.
- Pour in chicken broth and heavy cream, simmer to thicken for about 5 minutes.
- Combine cooked spaghetti and chicken in the sauce, tossing to coat well.
- Sprinkle cheese on top, cover until melted, then garnish with parsley before serving.
Notes
Ensure spaghetti is cooked al dente for the best texture.
Adjust seasoning to suit personal taste preferences.
For added spice, consider including crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 540
- Sugar: 2
- Sodium: 890
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 29
- Cholesterol: 90