Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • 1 lb (450g) boneless skinless chicken breast, cut into ½-inch bite-sized pieces
  • 12 oz (340g) spaghetti, broken in half
  • 4 cups (950ml) chicken broth, low sodium
  • 1 can (284g) Rotel (diced tomatoes and green chilies), undrained
  • 4 oz (113g) cream cheese, softened and cubed
  • 1 cup (100g) shredded Parmesan cheese
  • ½ cup (60g) shredded sharp cheddar cheese
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and salt, stirring occasionally until translucent (about 5 minutes).
  2. Stir in the minced garlic and pepper, cooking for exactly 60 seconds until fragrant but not browned. Note: Burnt garlic turns bitter and ruins the sauce.
  3. Add the diced chicken pieces and sear for 3 minutes. until the edges are white and just starting to brown.
  4. Pour in the chicken broth and the undrained Rotel.
  5. Increase heat to bring the liquid to a gentle boil, then stir in the broken spaghetti.
  6. Reduce heat to medium low, cover partially, and simmer for 12-15 minutes, stirring every 3 minutes to prevent the noodles from sticking to the bottom.
  7. Once the pasta is al dente and most of the liquid has been absorbed into a thick sauce, remove the pot from the heat. until the sauce is glossy and barely coats the noodles.
  8. Stir in the cubed cream cheese, Parmesan, and cheddar. Fold gently until the cheese is completely melted and the sauce looks cohesive.
  9. Garnish with fresh parsley and serve immediately.