Ingredients
Scale
- 12 oz spaghetti
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 small onion
- 2 cloves garlic
- 1 cup diced tomatoes
- 1/2 cup green bell pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese
- 1/2 cup chicken broth
- 1/2 cup heavy cream
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add chicken pieces and cook until browned, about 5-7 minutes. Remove and set aside.
- Sauté chopped onion and minced garlic until translucent. Add diced tomatoes and bell pepper; cook until softened.
- Reduce heat to low; stir in cream cheese until melted, then gradually add chicken broth and heavy cream to make a smooth sauce. Season with chili powder, salt, and pepper.
- Return chicken to the pot along with drained spaghetti; toss gently to combine. Top with shredded cheeses and cover for about 5 minutes until melted.
- Serve warm garnished with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 570
- Sugar: 4g
- Sodium: 660mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg