Spicy Southwest Chicken Spaghetti
Spicy Southwest Chicken Spaghetti
Ingredients
For the Chicken and Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cooked and shredded
- 12 ounces spaghetti, cooked according to package directions
- 1 tablespoon olive oil
For the Southwest Sauce
- 2 tablespoons butter
- 1/2 yellow onion, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes with green chilies, 10-ounce, undrained
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Monterey Jack cheese
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced, optional
Instructions
- 1
If not already cooked, cook the chicken breasts. You can boil, bake, or pan-fry them until cooked through, then shred using two forks or a stand mixer. Set aside.
⏱️ 15 min
- 2
Cook the spaghetti according to package directions until al dente. Drain well and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
⏱️ 10 min
- 3
In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced yellow onion and red bell pepper and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Stir in the undrained diced tomatoes with green chilies, chicken broth, heavy cream, chili powder, cumin, smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 6
Reduce the heat to low and stir in the shredded Monterey Jack cheese until fully melted and the sauce is smooth. Continue to stir occasionally to prevent sticking.
⏱️ 3 min
- 7
Add the shredded chicken and cooked spaghetti to the sauce. Toss gently to coat everything evenly. Heat through for 2-3 minutes.
⏱️ 3 min
- 8
Serve immediately, garnished with fresh chopped cilantro and optional sliced jalapeño.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Southwest Chicken Spaghetti
Ingredients
For the Chicken and Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cooked and shredded
- 12 ounces spaghetti, cooked according to package directions
- 1 tablespoon olive oil
For the Southwest Sauce
- 2 tablespoons butter
- 1/2 yellow onion, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes with green chilies, 10-ounce, undrained
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Monterey Jack cheese
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced, optional
Instructions
- 1
If not already cooked, cook the chicken breasts. You can boil, bake, or pan-fry them until cooked through, then shred using two forks or a stand mixer. Set aside.
⏱️ 15 min - 2
Cook the spaghetti according to package directions until al dente. Drain well and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
⏱️ 10 min - 3
In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced yellow onion and red bell pepper and cook until softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Stir in the undrained diced tomatoes with green chilies, chicken broth, heavy cream, chili powder, cumin, smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Reduce the heat to low and stir in the shredded Monterey Jack cheese until fully melted and the sauce is smooth. Continue to stir occasionally to prevent sticking.
⏱️ 3 min - 7
Add the shredded chicken and cooked spaghetti to the sauce. Toss gently to coat everything evenly. Heat through for 2-3 minutes.
⏱️ 3 min - 8
Serve immediately, garnished with fresh chopped cilantro and optional sliced jalapeño.
⏱️ 1 min