Cheesy Chicken Spaghetti

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

In a large skillet, heat cooking oil over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through.

While the chicken cooks, bring a large pot of salted water to a boil and cook the spaghetti according to package directions.

Remove the cooked chicken from the skillet and set aside. Once cool enough to handle, chop into bite-sized pieces.

In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux.

Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the sauce to a simmer and allow it to thicken.

Reduce the heat to low. Stir in the can of diced tomatoes with green chiles, the shredded cheese, and the sour cream. Continue stirring until the cheese is fully melted and the sauce is smooth.

Drain the cooked spaghetti and add it to the skillet with the cheese sauce, along with the chopped chicken.

Stir everything together until the pasta and chicken are well-coated. Garnish with fresh parsley if desired and serve immediately.