Description

Monterey Chicken Spaghetti Pasta is a creamy, flavorful dish combining tender seasoned chicken, al dente spaghetti, and nutritious broccoli, all tossed in a rich Monterey Jack cheese sauce with a hint of Italian seasoning and lemon. This one-pan skillet meal is perfect for a comforting weeknight dinner that comes together quickly and packs a delicious punch.

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts (about 1 pound), cooked and diced
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
1 tablespoon olive oil

For the Pasta:

8 oz spaghetti (about half a box)
2 cups broccoli florets (fresh or frozen)

For the Sauce:

1 cup heavy cream
1 cup shredded Monterey Jack cheese
1/2 cup diced tomatoes (canned or fresh)
1/4 cup chopped green onions
1 teaspoon Italian seasoning
1 tablespoon lemon juice

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Instructions

Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. In the last 3-4 minutes of cooking, add the broccoli florets to the pot. Drain well and set aside.
Season the Chicken: While the pasta cooks, season the diced chicken breasts with garlic powder, paprika, salt, and pepper, ensuring even coating for flavor.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and sauté until golden brown and cooked through, approximately 5-7 minutes. Remove chicken from heat and set aside.
Prepare the Sauce: Reduce heat to low in the same skillet. Pour in the heavy cream, then stir in shredded Monterey Jack cheese, diced tomatoes, Italian seasoning, and lemon juice. Cook gently until the cheese melts completely and the sauce is smooth, about 3-5 minutes.
Combine Pasta and Broccoli with Sauce: Add the drained spaghetti and broccoli to the skillet with the sauce. Toss thoroughly to ensure the pasta and broccoli are evenly coated and warmed through.
Add Cooked Chicken: Stir in the cooked chicken pieces, mixing until everything is well combined and heated evenly.
Serve and Garnish: Spoon the Monterey Chicken Spaghetti Pasta into serving bowls. Garnish with the chopped green onions and additional cheese if desired. Serve warm and enjoy this creamy, satisfying meal.

Notes

For a lighter version, substitute the heavy cream with half-and-half or whole milk, although the sauce will be less rich.
Use fresh broccoli for best texture, but frozen works well too; just ensure it is thawed or cooked adequately.
You can swap Monterey Jack cheese with mozzarella or cheddar for a different flavor profile.
Add crushed red pepper flakes to the sauce for a spicy kick.
Leftovers can be refrigerated for up to 3 days; reheat gently to avoid overcooking the chicken.