Ingredients
Scale
- 1 lb (450g) spaghetti or your preferred pasta
- 2 cups cooked, shredded chicken
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped green bell peppers
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tsp Cajun or Creole seasoning
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onions and bell peppers, cooking until soft. Stir in minced garlic and cook for another minute.
- Add shredded cooked chicken, Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper. Sauté for 3-4 minutes to meld flavors.
- Pour in diced tomatoes with green chilies and simmer for 5 minutes. Add cooked spaghetti and 1 cup shredded cheddar cheese, stirring to combine.
- Transfer the mixture to a greased baking dish. Sprinkle remaining cheese on top.
- Bake in preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and golden brown. Broil for an additional 2 minutes for a crispy top, if desired.
Notes
- You can substitute grilled vegetables or beans for chicken to make it vegetarian.
- Adjust spice levels by increasing or decreasing cayenne and green chilies.
- For extra flavor, add a splash of hot sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Southern, American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg