Description
Monterey Chicken Spaghetti combines creamy sauce and tender chicken for a delightful meal that’s easy to make and bursting with flavor. Perfect for quick dinners and gatherings!
Ingredients
Scale
- 12 ounces spaghetti
- 3 boneless skinless chicken breasts (about 1 ½ pounds total)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil (divided)
- 1 teaspoon garlic (minced)
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup (252 g) chicken broth
- 1 cup (230 g) sour cream
- 2 cans (10.5 ounces each) cream of chicken soup
- 3 cups (339 g) Monterey Jack cheese (shredded, divided)
- 1 cup (113 g) sharp cheddar cheese (shredded)
- 1 container (5 ounces) fresh baby spinach
- 1 cup crispy fried onions (like French’s or homemade)
Instructions
- Boil the spaghetti according to package directions until al dente, drain, and set aside.
- Season chicken breasts with smoked paprika, garlic powder, kosher salt, and black pepper.
- Sauté in a heated skillet with olive oil until golden and cooked through, then set aside.
- Cook minced garlic and red pepper flakes in the same skillet until fragrant.
- Add chicken broth and scrape up brown bits, then mix in sour cream and cream of chicken soup until smooth.
- Stir in Monterey Jack cheese and cheddar until melted, then add spinach until wilted.
- Combine with spaghetti, place chicken on top, and sprinkle with remaining cheese.
- Broil with crispy onions until cheese is bubbly and golden. Let rest before serving.
Notes
Substitute gluten-free pasta if needed.
Use rotisserie chicken for a faster prep.
Feel free to use vegetable broth for a vegetarian option.
Nutrition
- Serving Size: 1 cup
- Calories: 620
- Sugar: 3g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg