Fall Comfort Chicken Spaghetti with Jalapeños
A creamy, spicy chicken spaghetti dish perfect for fall. Tender chicken, melted cheese, and jalapeños create a comforting meal with a kick.
Equipment
- Large Skillet
- Pot
Ingredients
Main Ingredients
- 1 pound spaghetti
- 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can (4 oz) diced green chilies undrained
- 1 can (10 oz) diced tomatoes and green chilies (Rotel) undrained
- 1 cup chicken broth
- 8 ounces cream cheese softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup chopped pickled jalapeños
- Salt and pepper to taste
Instructions
- Cook spaghetti according to package directions. Drain and set aside.
- While spaghetti cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Add onion and garlic to the skillet and cook until softened, about 3 minutes.
- Stir in diced green chilies, Rotel, and chicken broth. Bring to a simmer and cook for 5 minutes.
- Reduce heat to low and stir in cream cheese until melted and smooth.
- Stir in cheddar cheese, Monterey Jack cheese, and jalapeños. Season with salt and pepper to taste.
- Add cooked spaghetti to the skillet and toss to combine.
- Serve immediately.
Notes
For extra spice, add more jalapeños. Substitute rotisserie chicken for a quicker meal.