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
- 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 for garnish
Instructions
- Cook spaghetti according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season the chicken with paprika, Italian seasoning, salt, and pepper; cook until golden brown and fully cooked (5-7 minutes). Remove from skillet.
- In the same skillet, melt butter; sauté chopped onion until softened (3-4 minutes). Add garlic; cook for an additional 30 seconds.
- Pour in chicken broth and heavy cream; stir and let simmer until slightly thickened (about 5 minutes).
- Return chicken and cooked spaghetti to the skillet; toss gently to coat pasta with sauce.
- Sprinkle cheese over the top; cover to allow cheese to melt (2-3 minutes).
- Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 480
- Sugar: 2g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg