Ingredients
Scale
- 12 ounces spaghetti
- 3 boneless skinless chicken breasts (about 1½ pounds total)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon minced garlic
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup chicken broth
- 1 cup sour cream
- 2 cans (10.5 ounces each) cream of chicken soup
- 3 cups Monterey Jack cheese, shredded (divided)
- 1 cup sharp cheddar cheese, shredded
- 1 container (5 ounces) fresh baby spinach
- 1 cup crispy fried onions (like French’s or homemade)
- Salt to taste
Instructions
- Boil the spaghetti until al dente and set aside.
- Season chicken breasts, cook in a skillet until golden brown, then keep warm.
- Sauté minced garlic and optional red pepper flakes.
- Add chicken broth, sour cream, and cream of chicken soup to make the sauce.
- Add Monterey Jack and sharp cheddar cheese to the sauce until melted.
- Incorporate fresh baby spinach, stirring until wilted.
- Toss the cooked spaghetti in the sauce until evenly coated.
- Top with cooked chicken, sprinkle remaining cheese and fried onions, then broil until bubbly.
- Let rest for 5 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Evenly season chicken for the best flavor.
Use low-sodium chicken broth for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 2
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 35
- Cholesterol: 120