Creamy Jalapeño Popper Pasta (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound spaghetti
02 - 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
03 - 1 tablespoon olive oil
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced
06 - 1 (4 ounce) can diced green chilies, undrained
07 - 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
08 - 1 cup chicken broth
09 - 8 ounces cream cheese, softened
10 - 1/2 cup shredded cheddar cheese
11 - 1/4 cup shredded Monterey Jack cheese
12 - 1/4 cup chopped pickled jalapeños
13 - Salt and pepper to taste

# Instructions:

01 - Cook spaghetti according to package directions. Drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
03 - Add onion and garlic to the skillet and cook until softened, about 3 minutes.
04 - Stir in diced green chilies, Rotel, and chicken broth. Bring to a simmer and cook for 5 minutes.
05 - Reduce heat to low and stir in cream cheese until melted and smooth.
06 - Stir in cheddar cheese, Monterey Jack cheese, and jalapeños. Season with salt and pepper to taste.
07 - Add cooked spaghetti to the skillet and toss to combine.
08 - Serve immediately.

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