Ingredients

(Serves 6)

For the Chicken:
• 1.5 lbs boneless chicken thighs (more flavor & moisture than breast)
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Sea salt & black pepper

For the Sauce:
• 3 tbsp butter (divided)
• 4 garlic cloves, minced
• ¼ cup all-purpose flour (or 2 tbsp almond flour + 1 tbsp coconut flour for low-carb)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1 (4.5 oz) can chopped green chiles (mild, no salt added)
• 1 tsp dried oregano
• ½ tsp onion powder

Cheese Blend (the star!):
• 1 cup sharp white cheddar, shredded
• ½ cup Monterey Jack, shredded
• ½ cup Parmesan, grated (adds umami depth)

To Finish:
• 12 oz spaghetti (or low-carb shirataki/kelp noodles, rinsed & dry-fried)
• 2 tbsp fresh parsley, chopped
• Optional: 2 strips cooked bacon, crumbled (ties in your love of bacon-cheese combos!)

Instructions

Cook chicken: Season chicken. Sear in olive oil over medium-high 5–6 min per side until golden and cooked through (165°F). Rest 5 min, then dice or shred.
Make sauce: Melt 2 tbsp butter in a large pot. Sauté garlic 30 sec. Whisk in flour; cook 1–2 min (roux). Gradually whisk in broth and cream until smooth. Simmer 5 min to thicken.
Stir in green chiles, oregano, onion powder, and remaining 1 tbsp butter.
Cheese magic: Reduce heat to low. Add cheeses one handful at a time, stirring until melted and velvety. (Too hot = grainy!)
Add cooked spaghetti and chicken; toss to coat. If too thick, add splash of broth.
Stir in parsley (and bacon, if using). Taste—adjust salt only if needed (cheeses & broth add plenty).

⏱️ TIME & NUTRITION