Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 12 oz spaghetti pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup diced tomatoes (canned or fresh)
- 1 cup chicken broth
- 2 tablespoons hot sauce (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon black pepper
- Salt to taste
- 1 cup shredded cheddar cheese (optional for topping)
- Fresh cilantro or parsley for garnish
Instructions
- Gather all ingredients and chop the vegetables and chicken as described. Pre-cook the spaghetti according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add diced chicken and cook until browned and cooked through. Remove and set aside. In the same skillet, sauté onions, bell peppers, and garlic until fragrant and soft.
- Add diced tomatoes, chicken broth, hot sauce, smoked paprika, chili powder, cumin, salt, and pepper to the skillet. Stir well and bring to a simmer. Let the sauce cook for about 5-7 minutes to develop flavor.
- Add the cooked spaghetti to the skillet with the spicy sauce. Toss to coat the pasta evenly with the flavorful mixture. Return the cooked chicken to the skillet and mix thoroughly.
- If you like cheese, sprinkle shredded cheddar over the top and let it melt for a cheesy finish. Garnish with fresh cilantro or parsley. Serve hot and enjoy the spicy, savory goodness of this chicken pasta bake.
Notes
- Adjust the level of heat by varying the hot sauce or adding chopped jalapeños.
- For a creamier texture, stir in a splash of heavy cream or cream cheese before serving.
- Use leftover cooked chicken or rotisserie chicken for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
- Diet: Dairy-free, Gluten-free options available
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 6 g
- Protein: 31 g
- Cholesterol: 125 mg