Ingredients
Scale
- 1 lb (450g) spaghetti pasta
- 2 cups cooked chicken, shredded (preferably rotisserie or grilled)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes with green chilies
- 1/2 cup hot sauce (adjust to taste)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced tomatoes with green chilies, hot sauce, smoked paprika, cumin, red pepper flakes, salt, and pepper. Simmer for 5-7 minutes to develop flavors.
- Mix in shredded chicken, stirring to coat in the spicy tomato mixture.
- Add cooked pasta to the skillet, combine thoroughly, and transfer the mixture to a greased baking dish.
- Sprinkle both shredded cheddar and Monterey Jack cheeses evenly over the pasta.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and golden on top.
Notes
- You can adjust the level of spice by increasing or decreasing hot sauce and red pepper flakes.
- For a creamier texture, stir in a little heavy cream or sour cream before baking.
- Garnish with fresh cilantro and serve with extra hot sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Southern
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg