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Monterey Chicken Spaghetti

Monterey Chicken Spaghetti: A Creamy One-Pan Delight

Monterey Chicken Spaghetti is a creamy and quick one-pan meal that brings comfort and flavor to your table.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti
  • 8 oz Spaghetti Cook until al dente.
For the Chicken
  • 1 lb Chicken Breast Cubed, can substitute with boneless thighs.
  • 2 tbsp Olive Oil Can use butter for extra richness.
For the Seasoning
  • 1 tsp Paprika Can substitute with smoked paprika.
  • 2 tsp Italian Seasoning Mix of dried basil, oregano, and thyme can be used.
  • to taste Salt & Pepper
For the Sauce
  • 2 tbsp Butter Can be omitted or replaced with margarine.
  • 1 medium Onion Diced, can use shallots.
  • 2 cloves Garlic Minced, fresh preferred.
  • 1 cup Chicken Broth Vegetable broth can be used for vegetarian version.
  • 1 cup Heavy Cream Can substitute with half-and-half or evaporated milk.
  • 1 cup Monterey Jack Cheese Shredded, can use cheddar or mozzarella.
For Garnishing
  • 2 tbsp Fresh Parsley Chopped, can substitute with basil.

Equipment

  • Large Pot
  • large skillet

Method
 

Step‑by‑Step Instructions for Monterey Chicken Spaghetti
  1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Season cubed chicken with salt, pepper, and paprika. Sauté chicken for 5-7 minutes until cooked and golden. Remove and set aside.
  3. Melt butter in the same skillet. Sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
  4. Pour in chicken broth and heavy cream. Simmer for about 5 minutes to thicken the sauce, stirring occasionally.
  5. Add drained spaghetti and sautéed chicken into the sauce. Toss gently to coat, adding reserved pasta water as needed.
  6. Sprinkle shredded Monterey Jack cheese over the mixture. Cover and let sit over low heat for 2-3 minutes until cheese melts.
  7. Garnish with freshly chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 10gCholesterol: 85mgSodium: 650mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 25mgIron: 10mg

Notes

Store leftovers in airtight containers for up to 3 days. Can freeze for up to 2 months. Reheat gently to maintain creaminess.

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