Monterey Chicken Spaghetti Recipe with Cream - Craft Meats

Ingredients

• 12 ounces (340 grams) spaghetti
• 2 cups cooked chicken, shredded
• 6 slices bacon, cooked and crumbled
• 2 cups Monterey Jack cheese, shredded
• ½ cup Parmesan cheese, grated
• 2 cups milk (or half-and-half)
• 2 tablespoons olive oil or butter
• 2 tablespoons all-purpose flour
• 1 small onion, diced
• 3 cloves garlic, minced
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 tablespoons chopped parsley (for garnish)