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Monterey Chicken Spaghetti Pasta

Monterey chicken spaghetti pasta in a skillet with melted Monterey Jack cheese and chopped parsley
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Tender seasoned chicken, melted Monterey Jack cheese, and al dente spaghetti in a rich silky cream sauce with Italian herbs and garlic. A comforting family-friendly weeknight dinner ready in just 35 minutes – all in one skillet.

Ingredients

Scale
  • 12 ounces spaghetti, cooked to al dente
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup Monterey Jack cheese, freshly shredded from a block
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Bring a large pot of heavily salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/4 cup pasta water before draining. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Season chicken pieces generously with paprika, Italian seasoning, salt, and pepper. Add in a single even layer and cook for 5 to 7 minutes until golden brown and cooked through to 165 degrees F. Remove and set aside.
  3. In the same skillet, melt butter over medium heat. Add onion and cook for 3 to 4 minutes until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant.
  4. Pour in chicken broth and heavy cream. Stir to combine, scraping up browned bits from the bottom. Simmer gently for 5 minutes until slightly thickened.
  5. Return spaghetti and chicken to the skillet. Toss for 1 minute to coat evenly. Add reserved pasta water as needed to loosen sauce.
  6. Sprinkle Monterey Jack cheese evenly over the top. Cover with lid and let sit over low heat for 2 to 3 minutes until fully melted and gooey.
  7. Remove from heat, garnish with fresh parsley, and serve immediately.

Notes

  • Always shred Monterey Jack fresh from a block – pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Rotisserie chicken can be substituted for raw chicken breasts to save time.
  • Substitute half-and-half for heavy cream for a lighter version – sauce will be slightly less rich.
  • Use gluten-free spaghetti for a gluten-free version with no other changes needed.
  • Reserve pasta water before draining – it is the easiest fix if the sauce becomes too thick.

Nutrition

Find it online: https://www.benefitiany.com/monterey-chicken-spaghetti-pasta/