# Components:
→ Main Components
01 - 12 ounces dry spaghetti, cooked al dente
02 - 2 boneless, skinless chicken breasts, diced into bite-sized pieces
03 - 1 cup shredded Monterey Jack cheese
04 - 1 medium yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 cup chicken broth
07 - 1/2 cup heavy cream
→ Seasonings & Oil
08 - 2 tablespoons olive oil
09 - 1 tablespoon butter
10 - 1 teaspoon paprika
11 - 1 teaspoon Italian seasoning
12 - Salt, to taste
13 - Black pepper, to taste
→ Finish & Garnish
14 - Fresh parsley, chopped, for garnish
# Method steps:
01 - Boil spaghetti in salted water according to package instructions until al dente. Drain well and set aside.
02 - Heat olive oil in a large skillet over medium heat. Season chicken with paprika, Italian seasoning, salt, and pepper. Sauté chicken pieces for 5–7 minutes until golden brown and fully cooked. Remove from skillet and reserve.
03 - In the same skillet, melt butter over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in minced garlic and sauté for 30 seconds until fragrant.
04 - Deglaze skillet with chicken broth and add heavy cream. Stir thoroughly, bring to a gentle simmer, and allow sauce to thicken slightly over low heat for approximately 5 minutes.
05 - Return cooked spaghetti and chicken to the skillet. Toss ingredients gently to ensure pasta is evenly coated with sauce.
06 - Evenly distribute shredded Monterey Jack cheese over the surface. Cover skillet and let cheese melt for 2–3 minutes.
07 - Remove skillet from heat. Sprinkle freshly chopped parsley on top and present warm.
