Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cooked and shredded
- 12 oz spaghetti pasta
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream or milk
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Cook spaghetti in salted boiling water until al dente, then drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent.
- Add shredded chicken to the skillet to reheat and absorb flavors.
- Stir in diced tomatoes with green chilies, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Simmer for 5 minutes.
- Pour in heavy cream or milk, stirring well. Add cooked pasta, ensuring it’s coated in the spicy sauce.
- Mix in most of the shredded cheeses, saving some for topping.
- Transfer the mixture into a greased baking dish.
- Sprinkle remaining cheese on top.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden brown.
- Let rest for 5 minutes before garnishing with cilantro or parsley. Serve hot.
Notes
- Adjust spice level by modifying cayenne pepper according to your heat preference.
- For a creamier texture, ensure the cheese is shredded fresh.
- You can substitute cooked rotisserie chicken for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Southern American
- Diet: Dairy, Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 120 mg