2chicken breasts, preferably with the bone and skin
2tablespoonskosher salt
1tablespoonblack pepper
Water to cover
8ouncesspaghetti
2tablespoonsunsalted butter
½medium yellow onion, diced
4clovesgarlic, minced
8ouncescream cheese
1(12-ounce) can evaporated milk
½teaspoonground cumin
Pinchcayenne pepper
¼cupchopped cilantro
8ouncesMonterey Jack cheese, shredded
Parmesan cheese, for serving
Instructions
Drain the tomatoes and green chiles. Reserving 2 tablespoons of the liquid, pour the rest of the liquid into a large pot. Save the tomatoes and green chiles for later in the recipe.
Add the chicken breasts to the pot, skin side down, then cover the meat with 1 inch of water. Add the salt and pepper then bring to a soft boil on medium heat.
Once it begins to gently bubble, turn the heat down to low and simmer uncovered for 12-14 minutes or until the internal temperature is 150°F. (If using boneless, skinless breasts, you’ll want to cook for about 8-10 minutes instead.)
Keeping the broth in the pot, remove the chicken with tongs and when cool enough to handle, remove the skin and bones then shred the meat with your hands.
Meanwhile, with the same pot, turn the heat to high and bring the leftover chicken broth to a boil. (If there’s not enough left to cook the spaghetti, add more water to the pot.) Place the spaghetti in the pot and cook until tender, as per the package instructions.
Once the spaghetti is done, drain and then rinse out the pot. Return the pot to the stove and heat the butter on medium. Add the onion, and while stirring occasionally cook until softened and fragrant, about 3-5 minutes. Add the garlic and cook for 30 more seconds.
Add the cream cheese and evaporated milk to a saucepan, then over medium-low heat melt and blend the two while stirring. After 5 minutes, the cream cheese should be melted and blended with the evaporated milk.
Stir in the cumin, cayenne, cilantro, canned tomatoes, chopped chiles, and reserved liquid, then taste and add salt to the mixture (I start with 1 teaspoon and go from there). Stir in the shredded chicken, then stir in the cooked spaghetti until everything is well combined.
Taste the chicken spaghetti and adjust the seasonings, if needed. Turn on the broiler and place a rack 6 inches from the heating element.
Transfer the spaghetti to an oven-proof 10-inch skillet or casserole dish then top with the shredded Monterey Jack. Place the skillet under the broiler and cook until the cheese is melted and beginning to brown, 1-3 minutes.
Serve warm with Parmesan cheese on the side for serving.
Notes
If you want more kick, you can substitute Pepper Jack cheese for the Monterey Jack. If you want to use already-cooked shredded chicken, you will need 3 1/2 cups.