Ingredients
For the Chicken & Pasta:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
For the Creamy Sauce:
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 3-4 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 (10 oz) can Rotel tomatoes with green chilies, drained
- 2 cups shredded Monterey Jack cheese (about 8 oz)
- 1 cup shredded sharp cheddar cheese (about 4 oz)
- ½ cup grated Parmesan cheese
For Garnish:
- Fresh parsley or cilantro, chopped
- Sliced green onions
- Crispy bacon crumbles (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside.
- Season & Cook Chicken: Pat chicken pieces dry. Toss with olive oil, salt, pepper, smoked paprika, and garlic powder. In a large skillet or Dutch oven over medium-high heat, cook chicken until golden brown and cooked through, about 6-8 minutes. Remove to a plate.
- Sauté Aromatics: In the same pot, melt butter over medium heat. Add diced onion and bell pepper. Cook for 5-6 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant.
- Make the Roux: Sprinkle the flour over the vegetables. Cook, stirring constantly, for 2 minutes to remove the raw flour taste.
- Build the Sauce: Slowly whisk in the chicken broth until smooth. Bring to a gentle simmer and let thicken for 2-3 minutes. Stir in the heavy cream and drained Rotel tomatoes. Simmer for another 3-4 minutes.
- Add Cheese: Reduce heat to low. Gradually stir in the shredded Monterey Jack, cheddar, and Parmesan cheeses until fully melted and the sauce is smooth.
- Combine Everything: Add the cooked spaghetti and seared chicken (with any juices) back into the pot. Toss everything together until the pasta and chicken are evenly coated in the creamy sauce.
- Serve: Garnish with fresh parsley, green onions, and bacon crumbles if desired. Serve immediately.
Notes
- For the Creamiest Sauce: Always shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Al Dente Pasta: Cook your pasta just to al dente, as it will continue to cook slightly when tossed in the hot sauce.
- Make-Ahead: You can prepare the entire dish, cool it, and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
- Spice Level: Use “Original” Rotel for mild heat or “Hot” for a spicier kick. You can also use plain diced tomatoes and add a diced jalapeño.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free