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 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
1/4 teaspoon smoked paprika
09 -
2 cloves garlic, minced
10 -
1/2 cup diced onions
11 -
1/4 teaspoon crushed red pepper flakes, optional
→ Liquids and Fats
12 -
1/2 cup chicken broth
13 -
1 tablespoon butter
14 -
1 tablespoon olive oil
→ Fresh Herbs
15 -
1/4 cup chopped fresh parsley
# How to Make It:
01 -
Set the sliced chicken on top of the saucy noodles. Scatter fresh parsley and, if you like a punch, a little crushed red pepper over everything. Dig in while it's hot.
02 -
Toss your cooked spaghetti in the skillet and give it all a good mix so every noodle gets a bit of that rich sauce.
03 -
Turn down the stove to low. Drop the Monterey Jack and Parmesan in, then keep stirring until they melt and mix right in. You'll see the sauce turn creamy.
04 -
Pour in your chicken broth and let it bubble gently. Then add the heavy cream and let it thicken just a bit—should only take a couple of minutes.
05 -
Use the same skillet and pop in the butter until melted. Toss in the onions and garlic, then cook for a few minutes so they get soft and smell amazing.
06 -
Heat olive oil on medium in a big skillet. Rub your chicken with paprika, salt, and black pepper. Cook it about 6–7 minutes on each side—just make sure it's not pink in the middle. Slice it up once it’s done and set aside.
07 -
Fill a big pot with salted water, let it boil, then toss in the spaghetti. Cook following the package. Drain really well and leave it nearby.
# Additional Tips:
01 -
Let everything melt smoothly before adding pasta. That's how you get a really creamy sauce.
02 -
Keep back a little pasta water when you drain it. If things get too thick, just splash some of that water in.