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Monterey Chicken Spaghetti Fusion

A close-up of a plate piled high with creamy Monterey chicken spaghetti topped with chunks of seasoned chicken and crispy bacon bits.
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Make this comforting Monterey Chicken Spaghetti, a fusion dish combining smoky, cheesy chicken flavors with tender spaghetti noodles in a light, creamy sauce.

Ingredients

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  • 1 pound spaghetti pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup diced green onions, for garnish
  • 1/4 cup salsa or pico de gallo, for serving (optional)

Instructions

  1. Cook the spaghetti according to package directions until al dente. Drain and set aside.
  2. In a bowl, toss the chicken pieces with smoked paprika, chili powder, cumin, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove chicken from the skillet and set aside.
  4. Reduce heat to medium. Add chicken broth to the skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute.
  5. Stir in the heavy cream and bring the mixture to a gentle simmer. Cook until the sauce thickens slightly, about 3 minutes.
  6. Reduce heat to low. Stir in the Monterey Jack cheese and cheddar cheese until the sauce is smooth.
  7. Return the cooked chicken and the drained spaghetti to the skillet. Toss gently to coat everything evenly with the sauce.
  8. Stir in the crumbled bacon. Heat through for 1 to 2 minutes.
  9. Serve immediately, garnished with green onions. Offer salsa or pico de gallo on the side if desired.

Notes

  • For a richer flavor, use smoked chicken broth instead of regular chicken broth.
  • If you prefer a less creamy sauce, reduce the heavy cream by one quarter cup and substitute with reserved pasta water.
  • You can bake this dish for a casserole feel: transfer the mixed pasta and sauce to a baking dish, top with extra cheese, and bake at 375 degrees Fahrenheit for 15 minutes until bubbly.

Nutrition

Find it online: https://cookingbycarla.com/monterey-chicken-spaghetti-recipe/