Description
A creamy and delicious chicken spaghetti dish that combines tender chicken breasts, spaghetti, and rich cheeses.
Ingredients
Scale
- 12 ounces spaghetti
- 3 boneless skinless chicken breasts (about 1 ½ pounds total)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil (divided)
- 1 teaspoon garlic (minced)
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup chicken broth (252 g)
- 1 cup sour cream (230 g)
- 2 cans cream of chicken soup (10 ounces each)
- 3 cups Monterey Jack cheese (shredded, divided) (339 g)
- 1 cup sharp cheddar cheese (shredded) (113 g)
- 1 container fresh baby spinach (5 ounces)
- 1 cup crispy fried onions (like French’s or homemade)
- salt (to taste)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package directions. Drain and set aside.
- Season both sides of the chicken with smoked paprika, garlic powder, salt, and pepper.
- To a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot and shimmering, add the chicken and cook for about 3 to 4 minutes per side, until golden and fully cooked through to an internal temperature of 165°F. Transfer to a plate and cover to keep warm.
- Reduce heat to medium. Add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and crushed red pepper flakes, and cook for 30 seconds.
- Slowly pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the pan.
- Stir in the sour cream and cream of chicken soup. Whisk until the mixture is completely smooth and combined. Bring to a gentle simmer, stirring occasionally.
- Stir in 2 cups of the Monterey Jack cheese and all of the sharp cheddar cheese. Continue stirring until the cheese is melted and the sauce is smooth.
- Add the spinach and stir until wilted, about 1 to 2 minutes.
- Add the cooked spaghetti and toss well to coat, making sure the noodles are evenly distributed and fully coated in the sauce.
- Place the cooked chicken breasts on top of the spaghetti. Sprinkle with the remaining Monterey Jack cheese.
- Top with crispy onions. Broil on low for 2 minutes, or until the cheese is melted and bubbly and the onions are crispy.
- Let rest for 5 minutes before serving.
Notes
- This dish can be made ahead of time and reheated before serving.
- Feel free to customize the vegetables or add more spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg