Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 12 oz spaghetti or pasta of your choice
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup black olives, sliced
- 1 cup sour cream or Greek yogurt
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Cook the spaghetti in salted boiling water until al dente, then drain and set aside. Use pre-cooked chicken or cook fresh chicken breasts and shred them.
- In a large skillet, heat olive oil. Sauté diced onions, bell peppers, and minced garlic until tender. Add diced tomatoes, chili powder, paprika, salt, and pepper. Let simmer for 5 minutes.
- In a large mixing bowl, combine cooked pasta, shredded chicken, sautéed vegetables, diced olives, and sour cream. Mix well to coat everything evenly. Add hot sauce or additional spices if desired.
- Preheat oven to 375°F (190°C). Transfer the mixture into a greased baking dish. Top with shredded cheese. Bake for 20-25 minutes until bubbly and golden brown.
Notes
- For a creamier texture, add additional sour cream or Greek yogurt before baking.
- You can substitute the shredded cheese with a dairy-free alternative for a dairy-free version.
- Adjust spice levels by adding more chili powder or hot sauce to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Southern
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg