Description
A warm, creamy pasta dish featuring shredded chicken, Monterey Jack cheese, and sautéed vegetables.
Ingredients
Scale
- 8 oz spaghetti
- 1 lb chicken breast, cooked and shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup diced tomatoes
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent.
- Add the shredded chicken, diced tomatoes, chicken broth, heavy cream, Italian seasoning, salt, and pepper to the skillet. Stir well and let simmer for 5-7 minutes.
- Stir in the cooked spaghetti and half of the Monterey Jack cheese until the pasta is evenly coated and heated through.
- Pour into a baking dish and top with the remaining cheese.
- Bake in a preheated oven at 350°F (175°C) for about 15 minutes until cheese is bubbly and golden.
- Serve hot and enjoy!
Notes
This recipe is flexible with pantry swaps or additions. Serve with a simple side salad for balance.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: pasta, comfort food, chicken spaghetti, cheesy pasta, family dinner