Ingredients
Scale
- 12 oz (340 g) spaghetti pasta
- 2 tablespoons olive oil
- 1 pound (450 g) boneless, skinless chicken breasts, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup (120 ml) spicy enchilada sauce or hot salsa
- 1 cup (240 ml) heavy cream or evaporated milk
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 cup (120 g) shredded cheddar cheese
- 1/2 cup (60 g) shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 7-8 minutes. Remove and set aside.
- In the same skillet, sauté chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Stir in diced tomatoes, enchilada sauce, heavy cream, smoked paprika, chili powder, and cumin. Simmer to meld flavors. Return cooked chicken to the skillet and stir well.
- Add cooked spaghetti to the sauce mixture, toss until evenly coated. Adjust seasoning with salt and pepper as needed.
- Preheat oven to 375°F (190°C). Transfer the pasta mixture to a greased baking dish. Top with shredded cheeses.
- Bake uncovered for 20-25 minutes until cheese is bubbly and golden brown. Garnish with chopped cilantro if desired.
Notes
- You can customize this casserole by adding vegetables like bell peppers or jalapeños for extra spice.
- Use different cheeses to suit your taste preferences or for dietary variations.
- Ensure the pasta is cooked al dente to prevent over-softening during baking.
- This dish can be assembled ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
- Diet: Contains Dairy and Meat
Nutrition
- Serving Size: 1 plate (approximately 1/6 of the dish)
- Calories: 530 kcal Kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 110 mg