Deconstructed Chicken Taco Spaghetti Bowl

1.Cook the spaghetti according to package directions until al dente. Drain and set aside.

2.While the spaghetti cooks, prepare the chicken. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

3.In the same skillet, add 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.

4.Stir in the crushed tomatoes, chicken broth, chili powder, cumin, and smoked paprika. Bring to a simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld.

5.Stir in the heavy cream and bring the sauce back to a gentle simmer. Season with salt and black pepper to taste. Add the cooked chicken back into the sauce and stir to combine.

6.Add the cooked spaghetti to the skillet with the chicken and sauce. Toss everything together until the spaghetti is well coated. If the sauce is too thick, add a splash more chicken broth or water.

7.Serve the Deconstructed Chicken Taco Spaghetti Bowl hot, allowing each person to customize their bowl with desired toppings such as shredded lettuce, diced tomatoes, shredded cheese, sour cream, sliced jalapeños, fresh cilantro, and crushed tortilla chips.