Description
A comforting plate of spaghetti entwined in a creamy sauce with tender chicken and vibrant parsley.
Ingredients
Scale
- 12 ounces spaghetti
- 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, chopped
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
- Brown the chicken in a large skillet with olive oil over medium heat for about 5–7 minutes until golden brown. Remove from the skillet and set aside.
- Sauté the onions in the same skillet with melted butter until softened, then stir in the minced garlic until fragrant.
- Create the sauce by adding chicken broth and heavy cream to the skillet, and simmer for about 5 minutes until thickened.
- Combine the cooked spaghetti and browned chicken back into the skillet and toss everything together.
- Melt the shredded Monterey Jack cheese over the pasta mixture by covering the skillet for 2-3 minutes.
- Garnish with freshly chopped parsley and serve immediately.
Notes
Make ahead by prepping chicken and veggies the night before. Adjust cheese type for different flavor profiles.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg