Ingredients
Scale
- 1 lb (450g) of cooked chicken, shredded or chopped
- 12 oz (340g) of spaghetti pasta
- 1 can (10 oz) of diced tomatoes with green chilies
- 1 cup of chopped bell peppers
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup of shredded cheddar cheese
- 1 cup of shredded Monterey Jack cheese
- 1/2 cup of sour cream
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- 1/2 teaspoon of cayenne pepper (adjust to your spice preference)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Begin by cooking the spaghetti in a large pot of boiling salted water until al dente. Drain and set aside. Cook the chicken if not already cooked using your preferred method.
- In a large skillet, heat olive oil over medium heat. Add diced onion and bell peppers, sauté until tender. Stir in garlic, smoked paprika, cumin, cayenne, salt, and pepper. Cook for 1 minute until fragrant.
- Add cooked chicken to the skillet with vegetables. Pour in diced tomatoes with green chilies. Simmer for 5 minutes, stirring to combine.
- In a large bowl, combine cooked spaghetti, chicken-vegetable mixture, sour cream, and three-quarters of the shredded cheeses. Mix until evenly coated.
- Preheat oven to 375°F (190°C). Transfer mixture into a greased baking dish. Sprinkle remaining cheese on top. Bake uncovered for 20-25 minutes until bubbly and golden brown.
Notes
- For a creamier texture, stir in extra sour cream or shredded cheese before baking.
- You can add extra spices or jalapeños for more heat.
- This dish can be prepared ahead and stored in the refrigerator for up to 24 hours before baking.
- Leftovers can be refrigerated for up to 3 days or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Southern American
- Diet: Contains Meat
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 115 mg