Spicy Southern 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
1 green bell pepper, diced
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1/2 cup diced jalapeños (for spice)
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup cream cheese
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oven to 375°F. Cook 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 skillet and set aside.
3. In the same skillet, add onion, bell pepper, garlic, diced tomatoes, and jalapeños. Cook for 4–5 minutes until softened.
4. Stir in smoked paprika, chili powder, salt, and pepper. Pour in chicken broth, heavy cream, and cream cheese. Cook until smooth and creamy, about 3–4 minutes.
5. Add shredded cheddar and Monterey Jack cheeses. Stir until fully melted into a thick, gooey sauce.
6. Toss cooked chicken and spaghetti into the skillet until everything is coated in the cheesy sauce.
7. Transfer the mixture to a greased baking dish. Sprinkle extra cheddar and Monterey Jack on top. Bake for 15–20 minutes until bubbly and lightly browned.
8. Remove from oven, sprinkle with fresh parsley, and serve hot.