Creamy Monterey Jack Shredded Chicken Pasta

1Cook pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2In a large skillet, heat olive oil (1 tablespoon) and butter (1 tablespoon) over medium heat. Add diced onions and minced garlic. Cook until onions are translucent and fragrant, about 2-3 minutes.

3Add shredded chicken to the skillet and season with paprika (½ teaspoon), oregano, basil, thyme, red pepper flakes (½ teaspoon), salt, and pepper. Stir and cook for 2-3 minutes.

4Pour in chicken broth (½ cup) and heavy cream (½ cup). Simmer for 5 minutes until the sauce slightly thickens, stirring occasionally.

5Add Monterey Jack cheese (1 cup) to the skillet and stir until melted and incorporated into the sauce, about 2-3 minutes.

6Add the cooked pasta (8 oz) to the skillet and toss to coat the pasta (8 oz) evenly with the creamy sauce.

7Serve hot, garnished with more shredded Monterey Jack cheese (1 cup) and a sprinkle of dried herbs if desired.