Ingredients:
• 12 oz spaghetti (or your preferred pasta)
• 2 tbsp olive oil
• 1 lb chicken breast (cut into bite-sized pieces)
• 2 cloves garlic (minced)
• 1 cup diced tomatoes (fresh or canned, drained)
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper(optional, for heat)
• Salt and black pepper (to taste)
• Fresh parsley (chopped, for garnish)
Instructions:
1. Cook the Pasta
• Boil the spaghetti in salted water according to package instructions until al dente. Drain and set aside.
2. Cook the Chicken
• Heat olive oil in a large skillet over medium heat.
• Season chicken pieces with salt, pepper, paprika, and onion powder.
• Cook the chicken for about 5-7 minutes, or until golden and cooked through. Remove from the skillet and set aside.
3. Prepare the Sauce
• In the same skillet, add a bit more oil if needed, then sauté the minced garlic until fragrant (about 1 minute).
• Add the diced tomatoes and chicken broth, stirring to combine. Simmer for 2 minutes.
• Lower the heat and stir in the heavy cream. Let it simmer gently for 2-3 minutes.
• Gradually add Monterey Jack and Parmesan cheese, stirring until melted and smooth.
4. Combine Everything
• Add the cooked chicken back into the skillet, followed by the cooked spaghetti. Toss to coat everything evenly in the creamy sauce.
• Taste and adjust seasoning with salt, pepper, or cayenne if desired.
5. Serve
• Transfer to a serving dish and garnish with chopped parsley. Serve warm and enjoy!
This dish is creamy, cheesy, and packed with flavor—a perfect comfort meal for any night!