Name: Monterey Chicken Spaghetti Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American (Italian-American)
Ingredients: 12 oz spaghetti (uncooked); 1 lb boneless, skinless chicken breasts, cut into bite-size pieces; 1 tbsp olive oil; 2 tbsp unsalted butter; 1 small yellow onion, finely chopped; 3 garlic cloves, minced; 1 cup low-sodium chicken broth; 1 cup heavy cream; 1 tsp paprika (smoked paprika optional); 1 tsp Italian seasoning; 1 tsp salt (plus more to taste); 1/2 tsp black pepper; 2 cups Monterey Jack cheese, shredded (about 8 oz); 2 tbsp fresh parsley, chopped (for garnish)

Description

Creamy, cheesy Monterey Chicken Spaghetti Recipe made in one skillet with juicy chicken, a rich garlic-onion sauce, and melty Monterey Jack on top—pure comfort.

Ingredients

Scale

12 oz spaghetti (uncooked)
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
2 tbsp unsalted butter
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 cup low-sodium chicken broth
1 cup heavy cream
1 tsp paprika (smoked paprika optional)
1 tsp Italian seasoning
1 tsp salt (plus more to taste)
1/2 tsp black pepper
2 cups Monterey Jack cheese, shredded (about 8 oz)
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Cook the pasta: Boil spaghetti in salted water until al dente. Drain and set aside (don’t rinse).
Brown the chicken: Heat olive oil in a large skillet over medium heat. Season chicken with paprika, Italian seasoning, salt, and pepper. Cook 5–7 minutes, stirring occasionally, until golden and cooked through. Remove to a plate.
Sauté the aromatics: In the same skillet, melt butter. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Make the sauce: Pour in chicken broth and heavy cream, scraping up browned bits. Simmer gently 5 minutes, stirring occasionally, until slightly thickened.
Combine: Add cooked spaghetti and chicken back into the skillet. Toss until fully coated.
Melt the cheese: Sprinkle Monterey Jack over the top. Cover 2–3 minutes until melted.
Serve: Garnish with parsley and serve hot.

Notes

Shred Monterey Jack from a block for the smoothest melt.
If the sauce thickens too much, splash in a little warm broth and toss again.
Keep heat gentle when melting cheese so the sauce stays creamy (no oily separation).

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American (Italian-American)

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 720 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 36 g
Saturated Fat: 18 g
Unsaturated Fat: 16 g
Trans Fat: 0.5 g
Carbohydrates: 62 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 165 mg