Ingredients
Scale
- 1 lb (450g) boneless chicken breasts or thighs, cooked and shredded
- 12 oz (340g) spaghetti pasta
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10 oz) diced tomatoes with green chilies
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream or sour cream
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Cook the spaghetti until al dente, then drain and set aside.
- In a large skillet, heat olive oil and sauté chopped onion and minced garlic until fragrant.
- Add diced tomatoes with green chilies, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Simmer for 5 minutes.
- Combine cooked pasta, shredded chicken, spicy tomato mixture, and heavy cream or sour cream in a large mixing bowl. Mix well.
- Transfer the mixture to a greased baking dish. Top evenly with shredded cheddar and mozzarella cheeses.
- Preheat oven to 375°F (190°C). Bake uncovered for 20-25 minutes until bubbly and golden brown.
- Garnish with chopped cilantro or parsley before serving.
Notes
- Use leftovers or freshly cooked chicken for best flavor.
- Adjust spice levels by increasing or reducing cayenne pepper and chili powder.
- For a creamier texture, substitute sour cream with full-fat Greek yogurt.
- This dish can be prepared ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: Fifty-five grams
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg