Cheesy Chicken Spaghetti

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

Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.

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

In the same skillet, reduce heat to medium and melt the butter. Whisk in the flour and cook for about one minute, stirring constantly, to form 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, about 2-3 minutes.

While the sauce thickens, dice the cooked chicken into bite-sized pieces.

Once the sauce has thickened, 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, followed by the diced chicken.

Toss everything together until the pasta and chicken are evenly coated in the sauce. Garnish with fresh parsley if desired and serve immediately.