Cheesy chicken, Monterey Jack, and spaghetti unite in a creamy, comforting, weeknight pasta favorite.
# Components:
→ Pasta
01 - 12 ounces spaghetti, cooked to al dente
→ Chicken
02 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ Cheese
03 - 1 cup shredded Monterey Jack cheese
→ Vegetables
04 - 1 medium yellow onion, finely chopped
05 - 3 garlic cloves, minced
→ Liquid Ingredients
06 - 1 cup chicken broth
07 - 1/2 cup heavy cream
→ Fats & Oils
08 - 2 tablespoons olive oil
09 - 1 tablespoon butter
→ Seasonings
10 - 1 teaspoon paprika
11 - 1 teaspoon Italian seasoning
12 - Salt and black pepper, to taste
→ Garnish
13 - Fresh parsley, chopped
# Directions:
01 - Cook spaghetti in a large pot of salted boiling water following package instructions until al dente. Drain and set aside.
02 - 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.
03 - 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.
04 - 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.
05 - Return cooked spaghetti and chicken to the skillet. Toss thoroughly to coat pasta and chicken with sauce.
06 - Evenly distribute shredded Monterey Jack cheese over the pasta mixture. Cover skillet and allow cheese to melt for 2–3 minutes.
07 - Remove skillet from heat. Garnish with freshly chopped parsley and serve while hot.
