Description
8 oz spaghetti
2 cups cooked chicken, shredded
1 cup Monterey Jack cheese, shredded
1/2 cup cheddar cheese, shredded
1 cup cherry tomatoes, halved
1/2 cup cooked bacon, crumbled
1/2 cup green onions, chopped
1 cup heavy cream
1/2 cup chicken broth
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon olive oil
Directions:
Cook the spaghetti according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Stir in the heavy cream, chicken broth, smoked paprika, salt, and black pepper. Let simmer for 2 minutes.
Add the shredded chicken, cherry tomatoes, and crumbled bacon. Stir to combine.
Reduce heat to low and mix in Monterey Jack and cheddar cheese, stirring until melted.
Toss in the cooked spaghetti and mix until evenly coated.
Garnish with chopped green onions and serve warm.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 450 kcal per serving | Servings: 4
