Ingredients

2 boneless, skinless chicken breasts, cubed

2 tbsp olive oil

1 tsp garlic powder

½ tsp smoked paprika

Salt and black pepper to taste

½ lb (225 g) spaghetti

1 can (14 oz) diced tomatoes

½ cup chicken broth

½ cup Monterey Jack cheese, shredded

Fresh parsley, chopped, for garnish

Optional: crushed red pepper flakes for heat

Directions

Cook the Spaghetti:

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.

Prepare the Chicken:

In a large skillet over medium-high heat, warm 1 tbsp of olive oil. Season the chicken with garlic powder, smoked paprika, salt, and pepper.

Add the seasoned chicken to the skillet and sauté for 5-7 minutes until golden and cooked through. Remove and set aside.

Make the Sauce:

In the same skillet, add the remaining 1 tbsp of olive oil and the diced tomatoes. Pour in the chicken broth and let it simmer for 5 minutes.

Return the cooked chicken to the skillet and mix well. Add half of the shredded Monterey Jack cheese and stir until melted.

Combine with Spaghetti:

Toss the cooked spaghetti into the skillet, mixing until evenly coated with the sauce. Sprinkle the remaining Monterey Jack cheese on top and allow it to melt slightly.

Serve:

Garnish with chopped fresh parsley and, if desired, a sprinkle of crushed red pepper flakes for an extra kick. Serve warm.

Additional Details 📋

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: ~450 kcal per serving