Description
A creamy pasta dish combining tender chicken and cheese sauce over spaghetti, perfect for busy weeknights.
Ingredients
- 1 lb chicken breast, boneless and skinless
- 8 oz spaghetti
- 1 tbsp olive oil
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 cup chopped fresh parsley
- 1 tbsp butter
- 1/2 cup chicken broth
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Cook spaghetti according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and season chicken with salt, black pepper, and smoked paprika. Cook for 6-7 minutes on each side until cooked through. Remove chicken, slice into strips, and set aside.
- Melt butter in the same skillet, add onions and garlic, and sauté for 2-3 minutes until tender.
- Pour chicken broth into the skillet and bring to a simmer. Stir in heavy cream and thicken for 2 minutes.
- Reduce heat to low and add Monterey Jack and Parmesan cheese, stirring until melted.
- Combine cooked spaghetti with the sauce and top with sliced chicken. Garnish with parsley and crushed red pepper flakes if desired. Serve hot.
Notes
For a creamier dish, you can make extra sauce by increasing the heavy cream and cheese quantities. Use freshly grated cheeses for the best flavor.
