Ingredients
Scale
- 1 lb (450g) cooked chicken, shredded or diced
- 12 oz (340g) spaghetti pasta
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust for heat preference)
- 1/2 cup sour cream
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh cilantro and sliced jalapeños for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent.
- Add smoked paprika, cumin, chili powder, cayenne pepper, salt, and pepper. Cook for another minute to toast the spices.
- Add cooked chicken to the skillet, stirring to coat with spices. Stir in diced tomatoes with green chilies. Simmer for 5 minutes.
- Reduce heat to low. Stir in sour cream, then half of the shredded cheddar and mozzarella cheeses. Heat until cheese melts and sauce thickens.
- Preheat oven to 375°F (190°C). In a large bowl, combine cooked pasta with the chicken mixture. Transfer to a greased baking dish and top with remaining cheese.
- Bake uncovered for 15-20 minutes until bubbly and golden. Garnish with cilantro and jalapeños. Serve hot.
Notes
- For extra heat, add more cayenne or hot sauce.
- Use gluten-free pasta to make it gluten-free.
- Swap shredded cheese with plant-based options for a dairy-free version.
- Reheat leftovers in microwave or oven for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Southern American
- Diet: Contemporary Southern Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 125 mg