Tex-Mex Chicken & White Cheddar Spaghetti

Servings 4 servings


  • 3/4 lb. thin spaghetti
  • 3 tablespoons butter
  • 1 cup diced yellow onion
  • 2 tablespoons all purpose flour
  • 1 cup chicken stock
  • 1 cup milk
  • 1/2 lb. grated sharp white cheddar cheese
  • 1 tablespoon chopped pickled jalapenos + 1/2 tablespoon juice
  • 1/2 teaspoon cumin
  • salt & pepper to taste
  • 2 cups cooked shredded chicken
  • 3 tablespoons chopped cilantro


  1. Bring large pot of water to boil. Cook spaghetti to al dente and drain. Remove hot pot to burner. Melt butter and saute onions until softened, about 5 minutes. Stir in flour and cook 2 minutes. Slowly whisk in chicken broth and milk to prevent lumps. Increase heat to thicken sauce. Sprinkle in grated cheese and stir continuously to melt into sauce evenly. Stir in cumin, salt, pepper, jalapenos, jalapeno juice, chicken, cooked spaghetti and cilantro. Toss to coat everything evenly in sauce. Taste and adjust seasonings. Serve warm with more cilantro.