Ingredients

Method

1. 1

   Slice the chicken breasts in half lengthwise to create thinner cutlets. Season both sides with salt, pepper, and garlic powder to taste.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes on each side until golden brown and cooked through to an internal temperature of 165°F.

3. 3

   Remove the chicken from the skillet and set it aside on a plate.

4. 4

   Once slightly cooled, slice and then cube the chicken into bite-sized pieces.

5. 5

   While the chicken is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente.

6. 6

   Drain the cooked spaghetti.

7. 7

   In the same skillet used for the chicken, melt the butter over medium heat.

8. 8

   Whisk in the flour to create a roux and cook for about a minute, stirring constantly.

9. 9

   Slowly pour in the chicken broth while whisking continuously to avoid lumps.

10. 10

    Add the minced garlic, 1/2 teaspoon each of salt and pepper, and 1 teaspoon each of onion powder, parsley, and paprika. Continue to whisk until the sauce is smooth and begins to thicken.

11. 11

    Once the sauce has thickened, stir in the undrained can of Rotel, the shredded Colby Jack cheese, and the sour cream.

12. 12

    Stir until the cheese is melted and the sauce is creamy and well-combined.

13. 13

    Add the drained, cooked spaghetti and the cubed chicken to the skillet with the sauce.

14. 14

    Use tongs to toss everything together until the pasta and chicken are fully coated in the creamy sauce.

15. 15

    Serve the cheesy chicken spaghetti hot, garnished with a sprinkle of extra dried parsley if desired. This dish pairs well with a fresh side salad.