Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 12 oz (340g) spaghetti pasta
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 cup sour cream
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
- Boil salted water and cook spaghetti until al dente, then drain and set aside. Season chicken with salt, pepper, smoked paprika, chili powder, and cumin.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chicken until fully cooked and golden brown, about 6-8 minutes. Remove and shred or chop into bite-sized pieces.
- In the same skillet, add remaining olive oil and sauté diced onion until translucent. Add minced garlic and cook for 30 seconds. Stir in diced tomatoes with green chilies and simmer for 5 minutes.
- Return chicken to skillet, stir in sour cream for creaminess, then add cooked spaghetti. Mix well to coat pasta evenly.
- Preheat oven to 375°F (190°C). Transfer mixture into a greased baking dish. Top with shredded cheddar and Monterey Jack cheeses. Bake uncovered for 15-20 minutes until bubbly and golden brown.
Notes
- Use fresh, high-quality chicken for the best flavor.
- You can add diced bell peppers or mushrooms for extra vegetables.
- Adjust the amount of green chilies or chili powder to control spice level.
- This dish can be assembled ahead and baked later for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Southern American
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg