Ingredients
Scale
- 1 lb (450g) spaghetti or your favorite pasta pasta
- 2 cups cooked, shredded chicken chicken
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
- Olive oil for sautéing
Instructions
- Cook the spaghetti in boiling salted water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sauté until fragrant and translucent.
- Add diced tomatoes with green chilies, smoked paprika, chili powder, cumin, salt, and pepper. Simmer for 5-7 minutes to meld flavors and thicken the mixture.
- Stir in shredded chicken and cooked pasta. Add sour cream and mix thoroughly to coat everything evenly.
- Transfer the mixture to a greased baking dish. Top generously with shredded cheddar cheese and optional Parmesan.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and golden on top. Let sit for 5 minutes before serving.
Notes
- Use cooked, shredded chicken for convenience, or poach chicken breasts beforehand.
- Adjust spicy ingredients like chili powder and diced chilies to taste for milder or hotter versions.
- For a crispier top, add more cheese or broil for 2-3 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Southern American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 105 mg