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Homemade Cheesy Chicken Spaghetti Recipe photo

Cheesy Chicken Spaghetti Recipe

A creamy, cheesy chicken and bell pepper spaghetti made with alfredo sauce and mild green chiles.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Large Pot
  • Colander
  • large skillet or same pot
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Knife and cutting board

Ingredients
  

  • 1 lb spaghetti
  • 2 tbsp olive oil
  • salt to taste
  • black pepper to taste
  • 1 lb chicken cutlets *see notes for alternatives
  • 1 cup yellow onion diced
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 4 oz mild diced green chiles one small can
  • 16.9 oz alfredo sauce Trader Joe’s brand preferred (1 jar)
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder or granulated garlic
  • 1 cup chicken broth
  • 8 oz sharp cheddar cheese grated
  • extra chicken broth or milk a few splashes, as needed for thinning
  • cilantro chopped, optional

Instructions
 

  • Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente; drain and set aside.
  • Return the empty pot to medium heat, add the olive oil, and swirl to coat the bottom.
  • Season the chicken cutlets with salt and pepper and brown in the oil 2–3 minutes per side until cooked through; remove and set aside to rest.
  • In the same pot, sauté the diced onion and diced red and green bell peppers 4–5 minutes until mostly tender.
  • Stir in the diced green chiles, alfredo sauce, cumin, chili powder, and garlic powder.
  • Pour 1 cup chicken broth into the empty alfredo jar, replace the lid, shake to rinse out any remaining sauce, and add the contents to the pot.
  • Cut the browned chicken into bite-size pieces and return them to the pot; taste and adjust seasoning with salt and pepper as needed.
  • Add the cooked spaghetti and grated cheddar to the sauce and toss until the pasta is fully coated; if the sauce thickens too much, add small splashes of chicken broth or milk to reach the desired consistency.
  • Sprinkle with chopped cilantro if using and serve immediately.

Notes

  • Chicken cutlets are thinly sliced chicken breasts.
  • You can slice regular breasts in half lengthwise instead of buying cutlets.
  • Alternatively, cut raw chicken into bite-size pieces before browning.
  • You may use pre-cooked or rotisserie chicken and skip browning.