Ingredients
Scale
- 12 oz (340g) spaghetti pasta
- 2 cups cooked shredded chicken (use roasted or grilled chicken)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced bell peppers (red, green, or yellow)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Cook the spaghetti in salted boiling water until al dente according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onions and diced bell peppers until fragrant and soft.
- Add minced garlic, smoked paprika, cumin, chili powder, cayenne, salt, and pepper. Cook for about 1 minute to release flavors.
- Stir in shredded chicken and diced tomatoes with green chilies. Simmer for 5-7 minutes until the sauce thickens. Mix in corn kernels and season to taste.
- Preheat oven to 375°F (190°C). Combine cooked spaghetti with the sauce in a large bowl, adding half of the shredded cheeses. Mix well.
- Transfer the mixture to a greased baking dish. Top with remaining cheeses evenly distributed.
- Bake uncovered for 20-25 minutes until cheese is bubbly and golden brown. Rest for 5 minutes before serving.
Notes
- Use fresh herbs like cilantro or parsley for garnish.
- Adjust the cayenne pepper to control spiciness.
- For creamier texture, mix in a splash of heavy cream or stir in cream cheese before baking.
- Different cheeses like pepper jack or mozzarella can be substituted for variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Baking, Sauteing
- Cuisine: Southern
- Diet: Fueling
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg