Monterey Chicken Spaghetti Pasta (Print Version)
# Ingredients:
→ Pasta and Proteins
01 -
1 pound boneless, skinless chicken breast
02 -
8 ounces spaghetti
→ Dairy
03 -
1 cup shredded Monterey Jack cheese
04 -
1/2 cup grated Parmesan cheese
05 -
1 cup heavy cream
→ Aromatics and Seasonings
06 -
1/2 cup diced onions
07 -
2 cloves garlic, minced
08 -
1/4 teaspoon smoked paprika
09 -
1/4 teaspoon black pepper
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon crushed red pepper flakes, optional
→ Liquids and Fats
12 -
1 tablespoon olive oil
13 -
1 tablespoon butter
14 -
1/2 cup chicken broth
→ Fresh Herbs
15 -
1/4 cup chopped fresh parsley
# Instructions:
01 -
Boil spaghetti in a large pot of salted water according to package directions. Drain thoroughly and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Season chicken breasts evenly with salt, black pepper, and smoked paprika. Sear chicken for 6 to 7 minutes per side, ensuring internal temperature reaches 74°C (165°F). Transfer cooked chicken to a cutting board, slice into strips, and reserve.
03 -
In the same skillet, melt butter. Sauté diced onions and minced garlic for 2 to 3 minutes until softened and fragrant.
04 -
Add chicken broth, bringing the mixture to a gentle simmer. Stir in heavy cream and cook for an additional 2 minutes until slightly thickened.
05 -
Lower heat to low, then add shredded Monterey Jack cheese and grated Parmesan cheese. Stir continuously until both cheeses are fully melted and sauce is smooth.
06 -
Add the cooked spaghetti to the skillet and gently toss to evenly coat pasta with the creamy sauce.
07 -
Arrange sliced chicken on top of the pasta. Sprinkle with chopped parsley and crushed red pepper flakes, if desired. Serve hot.
# Notes:
01 -
Allow the cheese sauce to fully melt and blend before adding the pasta for a silky texture.
02 -
Reserve a small amount of pasta cooking water to adjust sauce consistency if needed.