Description
This Monterey Chicken Spaghetti Pasta is a creamy, cheesy, and flavorful dish featuring tender seasoned chicken, perfectly cooked spaghetti, and fresh broccoli in a rich Monterey Jack cheese sauce. It’s an easy-to-make, comforting meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (about 1 pound), cooked and diced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Pasta:
- 8 oz spaghetti
- 2 cups broccoli florets (fresh or frozen)
For the Sauce:
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced tomatoes (canned or fresh)
- 1/4 cup chopped green onions
- 1 teaspoon Italian seasoning
- 1 tablespoon lemon juice
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Add the broccoli florets during the last 3-4 minutes of cooking. Drain and set aside.
- Prepare the Chicken: While the pasta is cooking, season the diced chicken with garlic powder, paprika, salt, and pepper. In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from heat and set aside.
- Make the Sauce: In the same skillet, reduce the heat to low and add the heavy cream. Stir in the shredded Monterey Jack cheese, diced tomatoes, Italian seasoning, and lemon juice. Cook the sauce, stirring frequently, until the cheese is melted and the sauce is smooth, about 3-5 minutes.
- Combine Everything: Add the cooked pasta and broccoli to the skillet with the sauce. Toss everything together until the pasta is well coated with the sauce and heated through. Stir in the cooked chicken and mix until combined.
- Serve: Divide the Monterey Chicken Spaghetti Pasta into serving bowls. Garnish with chopped green onions and additional cheese if desired. Serve warm and enjoy!
Notes
- Use fresh broccoli for the best texture, but frozen works well too.
- Adjust seasoning with salt and pepper according to taste.
- You can substitute chicken breasts with thighs for a juicier result.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk, though sauce will be less rich.
- The dish can be made ahead and reheated, but sauce consistency may thicken; add a splash of milk or cream when reheating.
