Ingredients:

  • 1 lb spaghetti, broken in half
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 3 cups cooked chicken breast, shredded or cubed
  • 1/4 cup all-purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup heavy cream
  • 10 oz can diced tomatoes with green chiles, undrained
  • 8 oz sharp cheddar cheese, freshly grated
  • 4 oz Monterey Jack cheese, freshly grated
  • 1/2 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Boil the spaghetti in salted water or chicken broth for 2 minutes less than the package instructions to ensure an al dente foundation. Drain and set aside.
  2. In a large oven-safe skillet, melt the butter over medium heat. Add the diced onion and green bell pepper, sautéing until the onions are translucent.
  3. Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and whisk for 2 minutes to create a roux.
  4. Gradually whisk in the chicken broth and heavy cream. Simmer until the sauce thickens and becomes velvety.
  5. Stir in the undrained diced tomatoes with green chiles, smoked paprika, and half of the grated cheddar and Monterey Jack cheeses.
  6. Fold in the cooked chicken and the prepared spaghetti until every strand is thoroughly coated in the sauce.
  7. Top with the remaining cheese and bake at 350°F (175°C) for 25 minutes or until the cheese crust is bubbly and mahogany-colored.