# What you'll need:
→ Pasta
01 - 12 ounces spaghetti, cooked al dente
→ Protein
02 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ Dairy
03 - 1 cup shredded Monterey Jack cheese
04 - 1/2 cup heavy cream
05 - 1 tablespoon butter
→ Vegetables and Aromatics
06 - 1 medium yellow onion, finely chopped
07 - 3 garlic cloves, minced
→ Liquids
08 - 1 cup chicken broth
09 - 2 tablespoons olive oil
→ Seasonings
10 - 1 teaspoon paprika
11 - 1 teaspoon Italian seasoning
12 - Salt and black pepper, to taste
→ Garnish
13 - Fresh parsley for garnish
# Method:
01 - Cook spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Season chicken pieces with paprika, Italian seasoning, salt, and black pepper. Sauté chicken for 5 to 7 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
03 - In the same skillet, add butter. Once melted, stir in chopped onion and cook for 3 to 4 minutes or until softened. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Pour in chicken broth and heavy cream. Mix thoroughly and bring to a gentle simmer. Reduce heat to low and let the sauce thicken slightly for about 5 minutes.
05 - Add cooked spaghetti and browned chicken to the skillet. Toss well to coat all ingredients evenly with sauce.
06 - Sprinkle shredded Monterey Jack cheese over contents. Cover the skillet and let stand for 2 to 3 minutes, allowing the cheese to melt.
07 - Remove skillet from heat. Garnish with fresh parsley. Serve immediately while warm.
