Ingredients
Scale
- 12 oz (340 g) of spaghetti or pasta noodles
- 2 tablespoons olive oil
- 1 pound (450 g) boneless, skinless chicken breasts, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon cumin
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 8 minutes. Remove from skillet and set aside.
- In the same skillet, add chopped onions and sauté until translucent. Stir in minced garlic and cook for another minute. Add the diced tomatoes with green chilies, smoked paprika, cayenne, cumin, salt, and black pepper. Simmer for 5-7 minutes to develop rich flavors.
- Combine the cooked chicken, drained pasta, and sauce in a large mixing bowl. Stir well to evenly coat everything with the spicy tomato mixture.
- Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased baking dish. Top with shredded cheddar and mozzarella cheeses for a gooey, melty crust.
- Bake uncovered for 20-25 minutes until the cheese is bubbly and golden. Garnish with chopped parsley and serve hot.
Notes
- Feel free to adjust the cayenne pepper for milder or spicier heat levels.
- You can substitute chicken with shrimp or turkey for variety.
- For a vegetarian version, replace chicken with plant-based protein or additional vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in microwave or oven until hot and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Southern
- Diet: Contemporary
Nutrition
- Serving Size: 1 plate (approx. 1.5 cups)
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 870 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 105 mg