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Monterey Chicken Spaghetti

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4.7 from 93 reviews

A creamy, cheesy delight of tender chicken and spaghetti in a lusciously creamy sauce.

Ingredients

Scale
  • 8 ounces spaghetti
  • 2 pounds boneless, skinless chicken breasts
  • 2 cups Monterey Jack cheese
  • 1 medium yellow onion
  • 3 cloves garlic
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley

Instructions

  1. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with paprika, salt, and pepper, then add them to the skillet. Sauté until browned and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and let it rest on a plate.
  2. Sauté the Vegetables: In the same skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is softened and fragrant, about 3 minutes.
  3. Make the Creamy Sauce: Pour in the chicken broth and bring it to a gentle simmer. Stir in the heavy cream and Italian seasoning, and allow the sauce to simmer for about 3-5 minutes until slightly thickened.
  4. Combine the Ingredients: Return the cooked chicken back to the skillet. Add the previously cooked spaghetti and toss everything together to coat the pasta in the creamy sauce.
  5. Top with Cheese: Sprinkle the Monterey Jack cheese over the top and stir until melted and combined.
  6. Serve and Enjoy: Garnish with freshly chopped parsley and serve hot, straight from the skillet.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth or cream to restore the texture.

Nutrition

Find it online: https://www.pennykitchenz.com/monterey-chicken-spaghetti-30-minutes/

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