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Cheesy Chicken Spaghetti Recipe

A creamy, cheesy chicken spaghetti made with Alfredo sauce, bell peppers, and mild green chiles.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1 lb spaghetti
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 1 lb chicken cutlets *
  • 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 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder or granulated garlic
  • 1 cup chicken broth
  • 8 oz sharp cheddar cheese grated
  • additional chicken broth or milk a few splashes, as needed
  • 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 heat until shimmering.
  • Season the chicken cutlets with salt and pepper, then brown in the hot oil 2–3 minutes per side until cooked through; remove and set aside to rest.
  • Sauté the diced onion and diced red and green bell peppers in the same pot for 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 and shake to loosen any sauce, then add the contents to the pot and stir to combine.
  • Cut the browned chicken into bite-size pieces and add it back to the sauce.
  • Taste and adjust seasoning with salt and pepper as needed, then add the drained spaghetti and grated cheddar; toss until pasta is fully coated in the sauce.
  • If the sauce becomes too thick while resting, add small splashes of chicken broth or milk and stir until you reach the desired consistency.
  • Sprinkle with chopped cilantro if using and serve immediately.

Equipment

  • Large Pot
  • skillet or the same pot (if wide)
  • Cutting Board
  • Knife
  • Measuring Cups and Spoons

Notes

  • *Chicken cutlets are thin-sliced chicken breasts.
  • You can slice regular breasts lengthwise to make cutlets.
  • Or cut raw chicken into bite-size pieces before browning if preferred.
  • You may use pre-cooked or rotisserie chicken and skip the browning step.