Monterey Chicken Spaghetti
Ingredients:
12 oz spaghetti
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1/2 cup green bell pepper, diced
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup cream cheese
1/2 cup chicken broth
1/2 cup heavy cream
1 teaspoon chili powder (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped (for garnish)
### Instructions:
1. Cook the spaghetti according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5–7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add onion, garlic, diced tomatoes, and green bell pepper. Cook for 4–5 minutes until softened.
4. Reduce heat to medium, stir in cream cheese, chicken broth, and heavy cream. Cook until fully blended into a smooth, creamy sauce, about 3–4 minutes.
5. Add shredded cheddar and Monterey Jack cheeses. Stir until melted into a thick, gooey, rich sauce. Season with chili powder, salt, and pepper.
6. Return the cooked chicken and spaghetti to the skillet. Toss gently until the pasta and chicken are completely coated in the cheesy sauce.
7. Remove from heat, sprinkle with fresh parsley, and serve hot, with extra cheese on top if desired.
Prep Time: 15 minutes
Cook Time: 20 minutes (stovetop)
Total Time: 35 minutes
Servings: 6