Ingredients
Scale
- 3 cups cooked spaghetti
- 2 cups cooked, shredded chicken (rotisserie or cooked at home)
- 1 can diced tomatoes with green chilies (10 oz)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped green onions
- 1/2 cup chopped bell peppers (optional for added color and flavor)
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup creamy sour cream or Greek yogurt
- 2 tablespoons olive oil
Instructions
- Cook the spaghetti until al dente, then drain and set aside. Prepare and shred the chicken if not using rotisserie.
- In a large bowl, combine cooked spaghetti, shredded chicken, diced tomatoes with green chilies, green onions, bell peppers, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.
- Stir in sour cream or Greek yogurt to add creaminess. Transfer the mixture to a greased baking dish.
- Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the top.
- Preheat the oven to 375°F (190°C). Bake for 20-25 minutes until cheese is melted and bubbly. For a golden crust, broil for an additional 2-3 minutes.
- Remove from oven, let rest for a few minutes, garnish with chopped green onions, and serve hot.
Notes
- Feel free to add sliced jalapeños or hot sauce for extra spice.
- You can substitute shredded chicken with cooked shrimp, tofu, or ground beef for variation.
- Use gluten-free pasta for a gluten-free version.
- This dish can be prepared ahead and refrigerated overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southern
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg