Monterey Chicken Pasta (Printable Version)
# What You'll Need:
→ Pasta and Proteins
01 -
8 ounces spaghetti
02 -
1 pound boneless, skinless chicken breast
→ Dairy
03 -
1 cup heavy cream
04 -
1/2 cup grated Parmesan cheese
05 -
1 cup shredded Monterey Jack cheese
→ Aromatics and Seasonings
06 -
1/4 teaspoon crushed red pepper flakes (toss in if you want some kick)
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon smoked paprika
10 -
2 cloves garlic, minced
11 -
1/2 cup diced onions
→ Liquids and Fats
12 -
1 tablespoon butter
13 -
1/2 cup chicken broth
14 -
1 tablespoon olive oil
→ Fresh Herbs
15 -
1/4 cup chopped fresh parsley
# Steps to Follow:
01 -
Pile the chicken slices right on top of your creamy noodles. Sprinkle some parsley all over. Want a touch of heat? Add those red pepper flakes. Dig in while it's warm.
02 -
Slide those noodles into the skillet. Give everything a good toss so every strand’s blanketed in sauce.
03 -
Turn the heat way down. Now, add Monterey Jack cheese with the Parmesan. Keep stirring until the sauce gets totally smooth and gooey.
04 -
Pour in the chicken broth. Let it bubble just a bit. Next, splash in the heavy cream and let that all cook for around 2 minutes until it thickens up.
05 -
Using the same pan, throw in your butter. Drop in onions and garlic. Cook them around for a couple minutes until they soften and smell nice.
06 -
Get your skillet hot with some olive oil over medium. Rub each breast with salt, black pepper, and smoked paprika. Cook for 6 to 7 minutes a side. Chicken’s done when it hits 165°F (74°C). Move to a board, slice into strips, and set aside.
07 -
Fill a big pot with water and salt it well. Boil the spaghetti following the package. Drain it all and leave pasta hanging for later.
# Additional Tips:
01 -
For the smoothest sauce, let the cheese really melt in before adding your spaghetti.
02 -
Keep a mug of pasta water off to the side in case your sauce gets too thick and needs a little thinning out.