Monterey Chicken Spaghetti
This scrumptious dish combines tender chicken with creamy sauce layered over perfectly cooked spaghetti, evoking warmth and comfort with every bite.
Ingredients
Pasta and Base Ingredients
- 8 oz Spaghetti Cook according to package instructions until al dente.
- 2 cups Cooked chicken, shredded
- 1 tbsp Olive oil For sautéing garlic.
- 2 cloves Garlic, minced
Sauce Ingredients
- 1 cup Heavy cream
- 1 cup Chicken broth
- 0.5 cup Grated Parmesan cheese
- 1 cup Monterey Jack cheese, shredded Let sit at room temperature before use for smoother melting.
- 0.5 cup Diced tomatoes
Seasoning and Garnish
- Salt and pepper to taste
- Chopped parsley for garnish Add for a fresh finish.
Instructions
Preparation
- Cook the spaghetti according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
Cooking
- Add the shredded chicken and diced tomatoes to the skillet, mixing well to meld the flavors.
- Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
- Stir in the Monterey Jack cheese and Parmesan cheese until melted and creamy.
- Season the sauce with salt and pepper to taste.
- Add the cooked spaghetti to the skillet, tossing gently to coat the strands with the creamy sauce.
Serving
- Serve hot, garnished with chopped parsley.
Notes
For variations, you can substitute chicken with shrimp or mushrooms, and use whole wheat or gluten-free spaghetti. Add vegetables like zucchini or bell peppers for an extra burst of flavor.