Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts
- 12 oz (340 g) spaghetti pasta
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup bell peppers, sliced
- 1/2 cup hot sauce or buffalo sauce
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1 1/2 cups shredded cheddar cheese
- Fresh cilantro or parsley for garnish
Instructions
- Season the chicken breasts with salt, black pepper, and smoked paprika. Heat olive oil in a skillet over medium heat. Cook chicken until golden and cooked through about 6-7 minutes per side. Rest and shred or chop the chicken into bite-sized pieces.
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain and set aside.
- In the same skillet, sauté chopped onion and bell peppers until tender, about 5 minutes. Add minced garlic and cook for 1 minute. Stir in diced tomatoes, hot sauce, cayenne pepper, and seasonings. Simmer for 5 minutes.
- Add cooked spaghetti and shredded chicken to the sauce. Toss until evenly coated. Transfer to a baking dish. Top generously with shredded cheddar cheese.
- Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden. Garnish with chopped cilantro or parsley before serving.
Notes
- Adjust spice levels by increasing or decreasing hot sauce and cayenne pepper.
- Use chicken thighs for extra moisture and flavor if desired.
- For a milder version, replace hot sauce with milder sauces or reduce the cayenne.
- Reheat leftovers in the oven at 350°F (175°C) until hot and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing, Boiling
- Cuisine: Southern American
- Diet: Contains Poultry
Nutrition
- Serving Size: 1 bowl (about 1/6 of recipe)
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 120 mg