Ingredients
Scale
- 12 oz (340 g) spaghetti pasta
- 2 cups cooked, shredded chicken (rotisserie or leftover chicken works perfectly)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1/2 cup tomato sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese (for extra spice)
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust for heat preference)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds. Add the diced tomatoes with green chilies, tomato sauce, smoked paprika, cumin, chili powder, cayenne, salt, and pepper. Let the mixture simmer for 5-7 minutes to develop the flavors.
- Add the cooked, shredded chicken to the skillet and stir well to coat the chicken in the spicy sauce. Combine this mixture with the cooked pasta, mixing thoroughly.
- Preheat oven to 375°F (190°C). Transfer the pasta mixture into a greased baking dish. Sprinkle shredded cheddar and pepper jack cheeses evenly over the top.
- Bake for 20-25 minutes until cheese is melted, bubbly, and top is golden brown. Garnish with cilantro or parsley before serving.
Notes
- Adjust the cayenne pepper and green chilies to control the spiciness level according to your preference.
- For a creamier texture, add a splash of heavy cream or cream cheese before baking.
- This dish can be prepared a day ahead; just reheat thoroughly before serving.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Southern American
- Diet: Easy, Kid-Friendly, Spicy
Nutrition
- Serving Size: 1 slice
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 125mg