Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 12 oz spaghetti noodles
- 1 cup heavy cream
- 1 can diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp cumin
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers; sauté until softened. Stir in garlic, smoked paprika, cayenne, and cumin for flavor.
- Add the cooked chicken to the skillet, stirring to combine.
- Mix in diced tomatoes with green chilies and heavy cream. Bring to a simmer and cook until slightly thickened. Season with salt and pepper.
- Add cooked spaghetti to the sauce, tossing gently. Stir in shredded cheddar cheese until melted and smooth.
- Serve hot, garnished with extra cheese or herbs if desired. Pair with garlic bread and salad for a complete meal.
Notes
- Adjust spice levels by increasing or reducing cayenne and chilies.
- Use rotisserie chicken for faster preparation.
- For a gluten-free version, substitute with gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in microwave or on stovetop, adding a splash of milk or cream for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg