Jalapeño Popper Pasta (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound boneless, skinless chicken breasts, diced into 1-inch pieces
02 - 1 pound spaghetti noodles
03 - 1 tablespoon olive oil
04 - 2 garlic cloves, finely chopped
05 - 1 medium onion, finely diced
06 - 1 (4 ounce) can green chilies, not drained
07 - 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
08 - 1 cup chicken stock
09 - 8 ounces softened cream cheese
10 - 1/2 cup sharp cheddar cheese, shredded
11 - 1/4 cup Monterey Jack cheese, shredded
12 - 1/4 cup chopped pickled jalapeños
13 - Salt and black pepper, as needed

# Instructions:

01 - Follow the package instructions to cook the spaghetti. Drain it well and leave it aside for later.
02 - Warm up the olive oil in a large pan over medium heat. Cook the chicken pieces until golden and fully cooked, around 5-7 minutes.
03 - Toss the onion and garlic into the same pan. Cook for a few minutes until they soften.
04 - Mix in the green chilies, Rotel, and chicken stock. Let everything bubble gently for about 5 minutes.
05 - Lower the heat and stir in the cream cheese until it's completely melted and smooth.
06 - Mix in the cheddar, Monterey Jack, and jalapeños. Sprinkle some salt and pepper as needed.
07 - Stir the cooked spaghetti into the pan, making sure everything is combined well.
08 - Serve right away while it's hot.

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