Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Feel free to substitute the cheddar cheese with Monterey Jack for a milder flavor, or add a dash of hot sauce if you’re feeling adventurous!
Instructions
- 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.
- In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion, garlic, and bell pepper. Sauté until the vegetables are soft and fragrant, about 3-4 minutes. This step always takes me back to my childhood, helping my abuela in the kitchen, surrounded by these familiar scents.
- Sprinkle in the smoked paprika and cayenne pepper, stirring to combine. Let the spices cook for about a minute to release their flavors.
- Pour in the heavy cream and chicken broth, stirring to mix well. Add the drained diced tomatoes, and bring the mixture to a simmer.
- Return the cooked chicken to the skillet, and let everything simmer together for about 5 minutes, allowing the flavors to meld.
- Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Toss the cooked spaghetti in the sauce until well coated. Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International