Ingredients
Scale
- 1 pound (450g) spaghetti pasta
- 2 tablespoons olive oil
- 1 pound (450g) chicken breasts, cooked and shredded
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup heavy cream or cream cheese for creaminess
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken by boiling or baking until tender, then shred and set aside.
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté chopped onions until translucent, then add minced garlic and cook for another minute.
- Add diced tomatoes and cook for 2-3 minutes. Stir in smoked paprika, chili powder, cayenne pepper, salt, and pepper.
- Pour in heavy cream or stir in cream cheese to create a rich, creamy sauce. Simmer for 5 minutes.
- Add shredded chicken to the sauce. Toss in the cooked spaghetti, mixing thoroughly to coat the pasta evenly.
- Preheat oven to 375°F (190°C). Transfer the mixture into a greased baking dish, sprinkle with shredded cheddar cheese, and bake for 20-25 minutes until bubbly and golden.
- Remove from oven, garnish with chopped parsley, and serve hot.
Notes
- Adjust cayenne pepper and chili powder to control spiciness.
- Use cooked rotisserie chicken for quicker preparation.
- For extra heat, add chopped jalapeños or red pepper flakes.
- Serve with garlic bread or a green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Dairy Optional
Nutrition
- Serving Size: 1 slice
- Calories: 520 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg