Ingredients
Scale
- 3 cups cooked chicken, shredded
- 12 oz spaghetti pasta
- 1 can diced tomatoes with green chilies (10 oz)
- 1 cup bell peppers, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes
- Salt and black pepper to taste
Instructions
- Cook the spaghetti in boiling salted water according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onions and bell peppers, sauté until soft. Stir in minced garlic and cook for 1 minute. Add shredded cooked chicken, season with Cajun seasoning, smoked paprika, red pepper flakes, salt, and pepper. Cook for 2-3 minutes to combine flavors.
- Pour in chicken broth and diced tomatoes with green chilies into the skillet. Bring to a simmer, then stir in sour cream and cook for 5 minutes. Mix in the cooked pasta, tossing to coat evenly.
- Preheat oven to 375°F (190°C). Transfer pasta mixture into a greased baking dish. Top with cheddar and Monterey Jack cheeses.
- Bake uncovered for 20-25 minutes until cheese bubbles and turns golden. Broil for an additional 2 minutes if desired, watching carefully.
Notes
- Use cooked, shredded chicken for best results.
- Adjust the red pepper flakes to control spice level.
- For a creamier consistency, add extra sour cream or cheese.
- This dish can be made ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Southern
- Diet: Contains Meat
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg