Ingredients
Scale
- 2 cups cooked chicken, shredded or cubed
- 12 oz spaghetti or your favorite pasta
- 1 cup diced bell peppers (red or green)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream or Greek yogurt
- 1 can (10 oz) diced tomatoes with green chiles
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp black pepper
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Olive oil for sautéing
Instructions
- Cook spaghetti in boiling salted water until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onions and peppers until softened, then add garlic and cook for another minute.
- Add diced tomatoes with green chiles, smoked paprika, cayenne pepper, salt, and black pepper. Simmer for 5 minutes.
- In a large bowl, combine cooked pasta, chicken, sautéed vegetables, and the tomato mixture. Stir in sour cream or Greek yogurt and most of the shredded cheese.
- Transfer to a greased baking dish. Top with remaining cheese.
- Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden brown.
Notes
- Feel free to adjust spice levels by increasing or decreasing cayenne pepper.
- You can substitute Greek yogurt for sour cream for a healthier option.
- Leftovers can be stored in an airtight container for up to 3 days, reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Southern American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 125 mg