Description
Tender chicken pieces tossed with spaghetti in a creamy Monterey Jack cheese sauce, perfectly seasoned with garlic and herbs. A satisfying comfort dish that’s quick enough for weeknights but elegant enough for guests.
Ingredients
2 chicken breasts or thighs
12 oz spaghetti
2 cups shredded Monterey Jack cheese
2 tbsp olive oil
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
2 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
Instructions
1. Season chicken with salt and pepper. Heat olive oil in a deep skillet over medium heat and cook chicken until golden and cooked through. Remove and set aside.
2. In a large pot of salted boiling water, cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
3. In the same skillet, add garlic and sauté until fragrant. Pour in chicken broth and heavy cream, scraping up browned bits.
4. Reduce heat to low and stir in Monterey Jack cheese until melted and smooth.
5. Add spaghetti and chicken back into the skillet, tossing to coat. Add reserved pasta water as needed for creaminess.
6. Garnish with parsley and serve hot.
Notes
Use freshly shredded cheese for the smoothest melt.
Don’t skip reserving pasta water—it’s key for adjusting sauce consistency.
For a lighter version, swap heavy cream for half-and-half.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: chicken pasta, Monterey Jack spaghetti, creamy chicken pasta