Ingredients
Scale
- 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
- Boil water in a large pot. Add salt, then cook spaghetti according to package instructions until al dente. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add chicken pieces and cook until browned (5-7 minutes). Stir in onions and garlic; sauté until translucent.
- Add diced tomatoes and green bell pepper, then pour in chicken broth and heavy cream. Mix well.
- Reduce heat to low, add cream cheese, cheddar, and Monterey Jack cheeses. Stir until melted.
- Gently fold cooked spaghetti into the sauce mixture until fully coated. Season with chili powder (if desired), salt, and black pepper.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 610
- Sugar: 5g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg