Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta in a colander and set it aside to allow any excess water to evaporate while you prepare the rest of the dish.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breast with salt and black pepper, then add it to the hot skillet. Sear the chicken for 5-7 minutes per side, or until it’s golden brown and fully cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened and translucent. Stir in the minced garlic, cooking for an additional minute until fragrant.

Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring well to combine. Increase the heat to medium-high and let the mixture simmer for about 5 minutes, allowing it to thicken slightly. Once the sauce is ready, return the cooked chicken and your drained spaghetti to the skillet, tossing everything together until the pasta is evenly coated.

Sprinkle 1 ½ cups of shredded Monterey Jack cheese over the top of the pasta in the skillet. Cover the skillet with a lid and let it sit on the heat for 2-3 minutes for the cheese to melt gently.

Before serving, garnish your delightful Monterey Chicken Spaghetti with freshly chopped parsley for a pop of color and added flavor. Serve it warm and enjoy!