Ingredients
Scale
- 1 pound spaghetti
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup shredded Monterey Jack cheese
Instructions
- Step 1: Cook spaghetti according to package directions. Drain and set aside.
- Step 2: While the spaghetti is cooking, heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through.
- Step 3: Add the chopped onion and minced garlic to the skillet with the chicken. Cook until the onion is softened, about 5 minutes.
- Step 4: Stir in the cream of mushroom soup and diced tomatoes and green chilies. Heat through, stirring occasionally.
- Step 5: Add the cooked spaghetti to the skillet with the chicken and sauce. Toss to coat evenly.
- Step 6: Sprinkle the Monterey Jack cheese over the spaghetti mixture. Cover the skillet and let simmer until the cheese is melted, about 2-3 minutes. Serve immediately.
Notes
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of milk to keep it creamy.
- Garnish with chopped cilantro and a dollop of sour cream for an extra layer of flavor.
- Don't overcook the chicken – it will continue to cook in the sauce and you want it to stay tender!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American