Bring a large pot of water to boil. Add salt and cook spaghetti according to package directions until al dente. Drain and set pasta aside. Replace hot pot to medium heat.

Add in oil and swirl to spread across the bottom. Sprinkle chicken cutlets with salt and pepper and brown 2-3 minutes per side in oil until fully cooked. Remove from pot and set aside to rest.

Saute onion and peppers 4-5 minutes or until mostly tender. Stir in green chiles, alfredo sauce, and spices. Pour chicken broth into empty alfredo jar, replace the lid and shake. Pour contents into the pot.

Cut browned chicken into bite-size pieces and add to the pot.

Taste sauce and adjust seasonings as needed. Toss in the spaghetti and grated cheddar cheese until pasta is fully coated in sauce. (As it sits, it will have a tendency to thicken, so as needed, add in little splashes of chicken broth or milk and stir to keep it at the consistency you want before serving.)

Sprinkle with cilantro and serve.