Monterey Chicken Spaghetti
Indulge in Monterey Chicken Spaghetti, a creamy and cheesy dish perfect for special dinners or cozy weeknights with family.
Servings: 6 people
Calories: 846kcal
Ingredients
Pasta
- 12 ounces spaghetti
Chicken
- 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
Sauce
- 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
- salt, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package directions. Drain and set aside.
- Season both sides of the chicken with smoked paprika, garlic powder, salt, and pepper.
- To a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot and shimmering, add the chicken and cook for about 3 to 4 minutes per side, until golden and fully cooked through to an internal temperature of 165°F. (Cooking times may vary, depending on the size of the chicken breasts.) Transfer to a plate and cover to keep warm.
- Reduce heat to medium. Add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and crushed red pepper flakes, and cook for 30 seconds.
- Slowly pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the pan.
- Stir in the sour cream and cream of chicken soup. Whisk until the mixture is completely smooth and combined. Bring to a gentle simmer, stirring occasionally.
- Stir in 2 cups of the Monterey Jack cheese and all of the sharp cheddar cheese. Continue stirring until the cheese is melted and the sauce is smooth.
- Add the spinach and stir until wilted, about 1 to 2 minutes.
- Add the cooked spaghetti and toss well to coat, making sure the noodles are evenly distributed and fully coated in the sauce.
- Place the cooked chicken breasts on top of the spaghetti. Sprinkle with the remaining Monterey Jack cheese.
- Top with crispy onions. Broil on low for 2 minutes, or until the cheese is melted and bubbly and the onions are crispy.
- Let rest for 5 minutes before serving.
Nutrition
Serving: 1portion | Calories: 846kcal