Ingredients
• 8 oz spaghetti (or chickpea/lentil pasta for higher protein; zucchini noodles for low-carb)
• 2 cups cooked shredded chicken
• 1 (4 oz) can chopped green chiles
• ½ cup roasted red peppers, diced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1½ cups shredded Monterey Jack cheese (divided)
• 1 cup shredded sharp cheddar
• 1 (10.5 oz) can condensed cream of chicken soup (or 1¼ cups keto-friendly white sauce)
• ½ cup sour cream (or plain Greek yogurt)
• ¼ cup milk or broth
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt & black pepper to taste
• Optional: sliced jalapeños, fresh cilantro, or crushed tortilla chips on top
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
- Cook spaghetti al dente (1 min less than package); drain and rinse with cool water.
- In a large bowl, combine chicken, green chiles, roasted peppers, onion, garlic, 1 cup Monterey Jack, all cheddar, soup, sour cream, milk, cumin, paprika, salt, and pepper. Fold in cooked spaghetti until evenly coated.
- Spread mixture into baking dish. Top with remaining ½ cup Monterey Jack.
- Bake uncovered 25–30 mins, until bubbly and cheese is golden at edges.
- Rest 8–10 mins before serving. Garnish with cilantro or jalapeños if desired.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 28 mins, Total Time: 43 mins, Servings: 6
Calories: 460, Net Carbs: 38g, Fats: 22g, Protein: 30g
(Low-carb version: Use 4 cups spiralized zucchini + keto white sauce—net carbs drop to ~9g/serving!)