Ingredients
Scale
- 12 oz spaghetti
- 2 boneless, skinless chicken breasts, sliced
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Cook spaghetti according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, paprika, and pepper; cook until golden and cooked through, about 5–6 minutes per side. Remove and slice.
- Melt butter in the same skillet; add garlic and red pepper flakes, sauté 30 seconds.
- Pour in heavy cream and bring to a gentle simmer. Stir in Monterey Jack and mozzarella until melted and smooth.
- Toss cooked pasta and chicken into the sauce. Simmer 2–3 minutes until coated and heated through.
- Sprinkle with parsley and serve warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add sautéed mushrooms or bell peppers for extra veggies.
- Double the sauce and freeze half for a future quick meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 628 Kcal
- Sugar: 4g
- Sodium: 712mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg
