Creamy Southwestern Chicken Spaghetti

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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This Creamy Southwestern Chicken Spaghetti is a delightful twist on a classic pasta dish, bringing vibrant flavors and a touch of spice to your dinner table. Perfect for those who crave a little heat, it's a one-pan wonder that combines smoky spices, tender chicken, and creamy cheese into a satisfying meal.

Ingredients for Creamy Southwestern Chicken Spaghetti

Spaghetti serves as the hearty base, capturing all those delicious flavors. Olive oil is used for cooking the chicken and vegetables, adding a subtle fruitiness. Chicken breasts provide lean protein, while smoked paprika, ground cumin, and chili powder infuse the dish with a warm, smoky flavor. Onion, garlic, and red bell pepper bring a trio of aromatic and sweet notes.

Corn kernels add a pop of sweetness and color, balancing the heat from the diced tomatoes with green chilies. Chicken broth deepens the flavor profile, and heavy cream creates the luxurious, creamy texture. Monterey Jack cheese melts beautifully into the sauce, while fresh cilantro offers a fresh, herbaceous finish. Don't forget to season with salt and pepper to taste.

Tips & Tricks

  • For extra smokiness, consider using smoked chicken or adding a pinch of smoked sea salt.
  • If you're a spice lover, add a pinch of cayenne pepper along with the other spices.
  • Use fresh corn if in season; it adds a wonderful crunch and sweetness.
  • For a lighter option, substitute half-and-half for the heavy cream.

Serving Suggestions

This dish pairs beautifully with a simple green salad dressed with lime vinaigrette. If you’re feeling indulgent, serve it with warm, crusty bread to soak up the creamy sauce. A crisp, chilled white wine like Sauvignon Blanc can complement the dish’s flavors nicely.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can prepare the components and store them separately. Combine and reheat before serving.
What if I don’t have Monterey Jack cheese?
You can substitute it with cheddar or pepper jack for an extra kick.
How can I make it vegetarian?
Swap the chicken for black beans or chickpeas and use vegetable broth instead of chicken broth.

Creamy Southwestern Chicken Spaghetti Recipe Walkthrough

Start by cooking the spaghetti according to the package instructions. Once it's al dente, drain it and set it aside for later. While the pasta is cooking, heat up olive oil in a large skillet over medium heat. Add the cubed chicken breasts, seasoning them with smoked paprika, ground cumin, chili powder, salt, and pepper. Cook until the chicken is browned and cooked through, which should take about 6-8 minutes.

Remove the chicken from the skillet and set it aside. In the same skillet, toss in the onion, garlic, and red bell pepper. Sauté them until the veggies are soft and the onion is translucent, about 5 minutes. Stir in the corn kernels, diced tomatoes with green chilies, and chicken broth. Bring the mixture to a gentle simmer.

Return the chicken to the skillet, then pour in the heavy cream. Let it cook until the sauce thickens slightly, about 3-4 minutes. Add the cooked spaghetti and Monterey Jack cheese to the skillet. Toss everything together until the spaghetti is well-coated in the creamy sauce and the cheese has fully melted. Finish with a sprinkle of fresh cilantro before serving.

Why You'll Love This Recipe

  • It's a complete meal in one skillet, making cleanup a breeze.
  • The smoky, spicy blend of Southwestern spices gives your taste buds a treat.
  • Creamy cheese and heavy cream create a rich, indulgent sauce.
  • It's flexible — adjust the spice level to suit your preference.
  • Uses pantry-friendly ingredients, so it's easy to whip up anytime.

Ingredients

12 oz spaghetti
2 tbsp olive oil
1 lb boneless, skinless chicken breasts, cubed
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp chili powder
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped
1 cup corn kernels, frozen or canned
1 (10 oz) can diced tomatoes with green chilies
1/2 cup chicken broth
1 cup heavy cream
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Step-by-step Instructions

1. Cook spaghetti according to package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add cubed chicken, smoked paprika, ground cumin, chili powder, salt, and pepper. Cook until the chicken is browned and cooked through.
3. Remove the chicken from the skillet and set aside. In the same skillet, add onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
4. Stir in the corn, diced tomatoes with green chilies, and chicken broth. Bring to a simmer.
5. Return the chicken to the skillet and add the heavy cream. Cook until the mixture thickens slightly.
6. Add the cooked spaghetti and Monterey Jack cheese to the skillet. Toss until the spaghetti is well coated and the cheese is melted.
7. Garnish with fresh cilantro before serving.

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