Chicken Monterey Pasta (Print-Friendly 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 -
1/4 teaspoon crushed red pepper flakes, optional
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon smoked paprika
10 -
2 cloves garlic, minced
11 -
1/2 cup diced onions
→ 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
# Step-by-Step Directions:
01 -
Lay sliced chicken over the pasta in your pan. Sprinkle on fresh parsley and, if you're into a kick, crushed red pepper. Dish it up while it's still steamy.
02 -
Dump your spaghetti into the creamy sauce and give it all a cozy toss. You want every noodle covered with that goodness.
03 -
Turn the stove to low. Toss in Monterey Jack and Parmesan. Keep stirring until the cheese is melted and everything’s mixed together and smooth.
04 -
Splash in the chicken broth first and let it bubble a bit. Pour in heavy cream and cook it for a couple of minutes. You're looking for it to get a little thick.
05 -
With the same skillet, melt your butter. Throw in onions and garlic. Cook them for 2-3 minutes until they smell amazing and look soft.
06 -
Heat up olive oil on medium. Sprinkle paprika, salt, and pepper on chicken. Sear chicken about 6–7 minutes each side, or until the center’s 165°F (74°C). Move chicken to a board, slice it up, and leave it there for now.
07 -
Boil spaghetti in salty water until it’s cooked your favorite way. Drain all the water, then set the noodles aside for later.
# Helpful Notes:
01 -
Give the cheese and cream a minute to melt together completely before you toss in the pasta. That way, the sauce goes smooth.
02 -
Hang onto a little pasta water just in case your sauce turns out too thick. You can splash some in to thin it out.