Monterey Chicken Spaghetti
This creamy, cheesy dish combines spaghetti with shredded chicken, offering a comforting and delicious meal perfect for any weeknight dinner.
Ingredients
Pasta and Sauce Base
- 8 oz 8 ounces of spaghetti Cooked until al dente
- 2 cups 2 cups of cooked chicken, shredded Can substitute with rotisserie or grilled chicken
- 1 cup 1 cup of Monterey Jack cheese, shredded Provides creaminess
- 1 cup 1 cup of heavy cream For creamy texture
- 0.5 cup 1/2 cup of chicken broth To enhance flavor
- 0.5 medium 1/2 onion, diced For sweetness
- 2 cloves 2 cloves of garlic, minced To impart warmth
- 1 teaspoon 1 teaspoon of Italian seasoning For flavor balance
- to taste Salt and pepper For seasoning
- 2 tablespoons Olive oil For cooking
Instructions
Preparation
- Cook the spaghetti according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until fragrant and golden.
Cooking
- Add the shredded chicken and Italian seasoning to the skillet, stirring to combine.
- Pour in the heavy cream and chicken broth, allowing the mixture to bubble gently.
- Once it simmers, fold in the cooked spaghetti and Monterey Jack cheese, stirring until the cheese melts and the sauce is well combined.
- Season with salt and pepper to taste, and serve warm.
Notes
For additional flavor, consider using leftover or rotisserie chicken. You can also add vegetables such as spinach or sun-dried tomatoes for more nutrition.