Description
Monterey Chicken Spaghetti is a flavorful and satisfying skillet pasta dish featuring tender chicken thighs or breasts seasoned with smoked paprika and garlic spices, tossed with perfectly cooked spaghetti in a buttery garlic sauce. Ready in just 30 minutes, it’s an ideal weeknight dinner that combines savory chicken with a light, luscious sauce and fresh parsley for a touch of brightness.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta
- 12 oz spaghetti
- 1/2 cup reserved pasta water
Sauce and Garnish
- 2 tablespoons olive oil (divided)
- 4 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
Instructions
- Season Chicken: Cut the chicken into bite-sized pieces and pat them dry with paper towels. Season evenly with smoked paprika, garlic powder, onion powder, salt, and black pepper to infuse the meat with smoky and savory flavors.
- Cook Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water to help create the sauce later.
- Sear Chicken: Heat 1 to 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and sear them for 6 to 8 minutes until golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
- Sauté Garlic: Lower the heat to medium and add additional olive oil to the same skillet if needed. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and slightly golden, being careful not to burn the garlic.
- Create Sauce: Add the cooked spaghetti to the skillet with garlic oil. Stir in the butter and reserved pasta water to create a light, silky sauce that coats the pasta evenly.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet, tossing everything together thoroughly so the chicken is evenly coated with the buttery garlic sauce and pasta.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top for a fresh, herbaceous finish. Serve the Monterey Chicken Spaghetti warm.
Notes
- Use boneless skinless chicken thighs for more juicy and flavorful results; chicken breasts work well, too.
- Reserve some pasta water when draining the spaghetti to help emulsify the sauce perfectly.
- Adjust seasoning to taste, especially salt and smoked paprika, depending on your preference.
- For a creamier sauce, you can add a splash of heavy cream or half-and-half when stirring in the butter.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
