Ingredients
Scale
- 3 cups cooked, shredded chicken (rotisserie or boiled)
- 12 oz of spaghetti or pasta of choice
- 1 cup diced onions
- 1 cup diced bell peppers
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onions, bell peppers, and minced garlic. Sauté until fragrant and softened. Stir in the shredded chicken and cook for another 2-3 minutes.
- Add diced tomatoes with green chilies, smoked paprika, Cajun seasoning, salt, and pepper to the skillet. Let simmer for 5 minutes to meld flavors.
- Mix the cooked pasta into the skillet with the chicken and sauce. Remove from heat, then stir in sour cream and half of the shredded cheeses. Mix well for even coating.
- Preheat oven to 375°F (190°C). Transfer mixture to a greased baking dish. Top with remaining cheese and bake uncovered for 20-25 minutes until bubbly and golden brown.
Notes
- For a richer flavor, use leftover rotisserie chicken.
- You can substitute zucchini noodles or spaghetti squash for a low-carb version.
- Ensure not to overcook the pasta for the best texture.
- Add extra toppings like chopped green onions or additional cheese before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Southern American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 115 mg