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Monterey Chicken Spaghetti

Delicious Monterey Chicken Spaghetti for Cozy Family Nights

A creamy and comforting Monterey Chicken Spaghetti that transforms family dinners into warm embraces of flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 breasts Chicken can substitute with turkey or tofu
  • 2 tablespoons Olive Oil can be replaced with vegetable oil
For the Pasta
  • 8 ounces Spaghetti gluten-free pasta works beautifully
For the Sauce
  • 2 tablespoons Butter margarine can be used or omitted
  • 1 medium Onion can substitute with shallots
  • 2 cloves Garlic can use fresh or powdered garlic
  • 1 teaspoon Paprika add cayenne for spice if desired
  • 1 teaspoon Italian Seasoning can replace with dried basil and oregano
  • to taste Salt
  • to taste Black Pepper
  • 1 cup Chicken Broth can substitute with vegetable broth
  • 1 cup Heavy Cream can use half-and-half or coconut milk
For the Cheesy Topping
  • 1 cup Monterey Jack Cheese cheddar or mozzarella could be alternatives
For Garnish
  • 1 tablespoon Fresh Parsley other herbs like basil or chives can be used

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Meat Thermometer

Method
 

Step-by-Step Instructions for Monterey Chicken Spaghetti
  1. Boil a large pot of salted water on high heat. Add spaghetti and cook until al dente, for about 8-10 minutes. Drain and set aside.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season chicken breasts with paprika, Italian seasoning, salt, and pepper. Cook chicken for 5-7 minutes per side until golden brown and cooked through, reaching 165°F. Remove and let rest.
  3. In the same skillet, reduce heat to medium-low and melt 2 tablespoons of butter. Add chopped onion and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional 30 seconds.
  4. Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring to combine. Let simmer gently on low heat for about 5 minutes until sauce thickens slightly.
  5. Slice the cooked chicken and return to the skillet along with drained spaghetti. Toss gently to coat the pasta, cooking for another minute over low heat.
  6. Sprinkle shredded Monterey Jack cheese on top. Cover and let sit for 2-3 minutes to melt the cheese.
  7. Remove from heat, stir, and garnish with freshly chopped parsley. Serve warm.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 40gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 850mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Ensure chicken reaches 165°F for safety. Simmer sauce gently to preserve creaminess. Fresh herbs enhance flavor significantly.

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