Ingredients
Scale
- 12 ounces spaghetti
- 2 boneless, skinless chicken breasts
- 1 cup shredded Monterey Jack cheese
- 1 medium yellow onion
- 3 garlic cloves
- 1 cup chicken broth
- ½ 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 for garnish
Instructions
- Cook the spaghetti according to package instructions until al dente; drain and set aside.
- In a large skillet over medium heat, add olive oil. Season the chicken with paprika, Italian seasoning, salt, and pepper. Cook until golden brown and fully cooked (about 5–7 minutes). Remove from the skillet.
- In the same skillet, melt butter and sauté chopped onion for 3–4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Pour in chicken broth and heavy cream; stir well and simmer gently for about 5 minutes until slightly thickened.
- Return the cooked spaghetti and chicken to the skillet; toss to coat well with the sauce.
- Sprinkle shredded Monterey Jack cheese on top, cover the skillet, and let it sit until the cheese melts (about 2–3 minutes).
- Garnish with fresh parsley before serving warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 550
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg