Monterey Chicken Pasta (Printable Version)
# What You'll Need:
→ Pantry & Seasoning
01 -
2 tablespoons olive oil
02 -
1 teaspoon paprika
03 -
Salt and black pepper, use as much as you like
04 -
1 teaspoon Italian seasoning
05 -
240 ml chicken broth
→ Vegetables & Aromatics
06 -
Fresh parsley, chopped up for topping
07 -
3 garlic cloves, minced up
08 -
1 medium yellow onion, diced small
→ Dairy
09 -
120 g Monterey Jack cheese, grated
10 -
1 tablespoon butter
11 -
120 ml heavy cream
→ Protein
12 -
2 boneless skinless chicken breasts, chopped into chunks
→ Pasta
13 -
340 g spaghetti, cooked just until firm
# Steps to Follow:
01 -
Take your skillet off the burner. Sprinkle loads of fresh parsley and dig in while it’s still hot.
02 -
Sprinkle heaps of Monterey Jack over everything. Pop a lid on and wait a couple of minutes. When the cheese is gooey, it’s ready.
03 -
Tip your cooked pasta and chicken back into the pan. Mix it all up so everything gets hit with that creamy sauce.
04 -
Pour in the cream and broth. Swirl everything together. Let it bubble on low heat till it thickens up a bit, about five minutes.
05 -
Next, toss butter into that same pan. Cook your onion until it’s soft, about 3-4 minutes. Then toss in the minced garlic for half a minute.
06 -
Throw paprika, Italian seasoning, salt, and pepper all over the chicken. Warm up olive oil in a big skillet on medium. Brown the chicken chunks for around five to seven minutes till cooked through. Take them out and set aside.
07 -
Get your spaghetti boiling in salted water till just firm but not soft. Drain really well and put it aside for later.
# Additional Tips:
01 -
Try tossing in mushrooms, fresh spinach, or pepper slices for an extra punch.
02 -
Craving heat? Shake in some red pepper flakes or a hint of cayenne powder.
03 -
Stash leftovers in the fridge for up to three days in something airtight. Warm up with a little cream or broth to freshen the sauce.
04 -
Want more crunch? Drop toasted breadcrumbs or even crushed crackers on top before serving.