Ingredients
Scale
- 8 oz spaghetti pasta
- 1 lb chicken breast, cooked and shredded
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream
- 1/2 cup chicken broth
- 1/2 cup diced tomatoes
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
Instructions
- Cook the spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add shredded chicken and cook until heated through.
- Stir in cream, chicken broth, diced tomatoes, salt, and pepper.
- Let the sauce simmer for a few minutes until slightly thickened.
- Add the cooked spaghetti and toss to coat.
- Top with shredded Monterey Jack cheese and let it melt over the pasta.
- Garnish with chopped green onions and serve warm.
Notes
Use pasta water sparingly if your sauce needs loosening. Warm the cream gently to avoid separation. If using leftover chicken, shred it finely for even mixing. Choose Monterey Jack with good meltability for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg