Description
This Monterey Chicken Spaghetti features an irresistible creamy sauce, tender chicken, and melty cheese, making it a perfect comfort meal for family dinners or cozy nights in.
Ingredients
- Spaghetti (12 ounces)
- Boneless Skinless Chicken Breasts (about 1 ½ pounds)
- Smoked Paprika (1 teaspoon)
- Garlic Powder (1 teaspoon)
- Kosher Salt (1 teaspoon)
- Black Pepper (½ teaspoon)
- Extra Virgin Olive Oil (2 tablespoons)
- Minced Garlic (1 teaspoon)
- Crushed Red Pepper Flakes (½ teaspoon, optional)
- Chicken Broth (1 cup)
- Sour Cream (1 cup)
- Cream of Chicken Soup (2 cans, 10.5 ounces each)
- Monterey Jack Cheese (3 cups shredded, divided)
- Sharp Cheddar Cheese (1 cup shredded)
- Fresh Baby Spinach (5 ounces)
- Crispy Fried Onions (1 cup)
- Salt (to taste)
Instructions
- Cook spaghetti in salted boiling water until al dente, drain and set aside.
- Season chicken breasts with smoked paprika, garlic powder, salt, and pepper.
- Sauté chicken in olive oil until golden brown and cooked through, then set aside.
- In the same skillet, sauté minced garlic and optional red pepper flakes briefly.
- Add chicken broth to the skillet and scrape any browned bits from the bottom.
- Mix sour cream and cream of chicken soup into the broth, whisk until smooth.
- Stir in Monterey Jack and cheddar cheeses until melted and smooth.
- Add spinach and cook until wilted, about 1-2 minutes.
- Combine cooked spaghetti with the sauce until well coated.
- Place chicken on top of spaghetti, sprinkle with more cheese and fried onions.
- Broil low for 2 minutes until cheese is melted and bubbly, then let rest before serving.
Notes
Ensure not to overcook the chicken for best juiciness.
Frozen spinach should be thawed and drained before use.
For a zestier flavor, consider adding a splash of lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 145mg