Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 1 cup (240 mL) barbecue sauce (preferably sweet and smoky)
  • 8 oz (225 g) spaghetti or your favorite pasta
  • 1 tablespoon (15 mL) olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 6 slices bacon, cooked and crumbled
  • 1 cup (100 g) shredded Monterey Jack cheese
  • 1 cup (100 g) shredded cheddar cheese
  • ¼ cup (60 mL) fresh cilantro or parsley, chopped (for garnish, optional)

Instructions:

  1. Boil salted water in a large pot.
  2. Add spaghetti and cook until al dente; drain and set aside.
  3. Season the chicken breasts with salt and pepper.
  4. Heat olive oil in a skillet; sauté onions until translucent.
  5. Add minced garlic and sauté for an additional minute.
  6. Add chicken to the skillet; cook until browned and cooked through (internal temperature 165°F / 74°C).
  7. Pour barbecue sauce over the cooked chicken; stir to coat.
  8. In a large mixing bowl, combine cooked spaghetti, sautéed onion and garlic, crumbled bacon, and half the monterey and cheddar cheese.
  9. Fold the chicken mixture into the pasta; mix well.
  10. Transfer to a greased baking dish.
  11. Top with remaining cheese.
  12. Preheat the oven to 350°F (175°C).
  13. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
  14. Garnish with fresh herbs if desired, slice and serve warm.