# What You'll Need:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - Salt, to taste
03 - Black pepper, to taste
04 - 1 tablespoon olive oil
→ Sauce and Pasta
05 - 8 ounces dry spaghetti
06 - 2 cups shredded Monterey Jack cheese
07 - 1 cup whole milk
08 - 1/4 cup cream cheese (optional, for extra creaminess)
09 - 1 garlic clove, finely minced
10 - 1/2 teaspoon paprika
→ Optional Add-ins
11 - Diced bell peppers or onions, as desired
# Steps to Follow:
01 - Boil spaghetti in a large pot of salted water according to package directions until al dente. Drain thoroughly and set aside.
02 - Season chicken cubes with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5–6 minutes. Remove from pan and keep warm.
03 - In the same skillet, reduce heat to medium. If using, melt cream cheese until softened, then stir in milk and minced garlic, whisking until smooth and cohesive.
04 - Gradually add shredded Monterey Jack cheese and paprika, stirring continuously until the cheese is melted and sauce is silky.
05 - Return cooked chicken and drained spaghetti to the skillet. Toss to thoroughly coat with sauce. Add optional diced bell peppers or onions, and heat for 2–3 minutes until vegetables are slightly tender and mixture is heated through.
