Ingredients:

  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 8 ounces spaghetti (about 227 g)
  • 1 cup diced bell peppers (mixed colors)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream (240 ml)
  • 1 ½ cups shredded Monterey Jack cheese (about 170 g)
  • 1 teaspoon Italian seasoning

Instructions:

  1. Boil a large pot of salted water. Add spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the spaghetti.
  2. Season both sides of chicken breasts with garlic powder, paprika, salt, and pepper. Heat olive oil in a grill pan over medium-high heat. Cook chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest before slicing.
  3. In a medium saucepan, sauté diced onions and bell peppers over medium heat until softened (about 5 minutes). Add minced garlic and cook for an additional minute until fragrant. Pour in heavy cream, and stir in Italian seasoning, salt, and pepper. Gradually add Monterey Jack cheese, stirring until melted and smooth.
  4. In a large mixing bowl, combine the drained spaghetti with the sauce. Toss in sliced grilled chicken and mix until fully coated. If needed, add reserved pasta water to achieve desired sauce consistency.
  5. Plate the spaghetti with chicken atop. Garnish with additional cheese or fresh herbs if desired.