White Spaghetti with Roasted Chicken and Pico de Gallo

Equipment

• Large pot for boiling pasta
• Large saucepan for the cheese sauce
• Mixing bowl for marinating the chicken
• Cutting board and sharp knives for chopping and slicing
• Tongs or a slotted spoon for transferring pasta
• Grill or heavy skillet for searing the chicken

Ingredients

For the pasta and sauce:

• 1 lb uncooked spaghetti
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ¼ teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• 3½ cups whole milk, warm
• 2 cups shredded Oaxaca cheese (or a mild melting cheese)
• ¾ cup crumbled cotija cheese
• Reserved pasta water, ½–¾ cup, as needed

For the pollo asado:

• 2 lbs boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground cumin
• 2–3 garlic cloves, minced
• Juice of 1 lime
• Juice of ½ an orange

For the pico de gallo:

• 2 cups diced roma tomatoes (about 2–3 tomatoes)
• 3 tablespoons finely chopped cilantro
• 3 teaspoons lime juice (or to taste)
• 1 tablespoon olive oil
• ½–1 fresh jalapeño, finely diced (seeds removed for less heat)
• Salt, to taste

Instructions

1. Marinate the chicken: In a mixing bowl, combine olive oil, smoked paprika, ground cumin, minced garlic, lime juice, orange juice, salt, and black pepper. Add the chicken breasts and toss to coat thoroughly. Cover and refrigerate for at least 1–2 hours; overnight marinating will yield the most flavor.
2. Cook the chicken: Remove chicken from the refrigerator about 15–20 minutes before cooking to take the chill off. Grill or sear the chicken over medium-high heat until nicely charred and cooked through, about 5–6 minutes per side depending on thickness (internal temperature should reach 165°F / 74°C). Let the chicken rest 5–10 minutes, then slice thinly against the grain.
3. Boil the pasta: Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente according to package instructions. Before draining, scoop out and reserve ½–¾ cup of starchy pasta water, then drain the pasta.
4. Make the blanco cheese sauce: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the warm milk, stirring constantly until the mixture is smooth and thickened, about 4–6 minutes. Reduce the heat and stir in the shredded Oaxaca and crumbled cotija cheeses until melted and silky. Season with garlic powder, onion powder, dried oregano, smoked paprika (if using), salt, and black pepper to taste.
5. Combine pasta and sauce: Add the drained spaghetti to the sauce and toss to coat evenly. If the sauce is too thick, loosen it with reserved pasta water a little at a time until you reach a creamy, saucy consistency that clings to the pasta.
6. Prepare the pico de gallo: In a small bowl, combine diced tomatoes, chopped cilantro, lime juice, olive oil, diced jalapeño, and salt. Taste and adjust acidity or seasoning as needed. The pico should be bright and fresh to balance the richness of the pasta.
7. Serve: Divide the creamy queso pasta among shallow bowls. Top with sliced pollo asado and spoon pico de gallo over each serving. Garnish with extra cotija, additional cilantro leaves, and freshly cracked black pepper if desired.

Notes & Tips

• Marinate overnight: For the most flavorful pollo asado, marinate the chicken overnight if you have time. The citrus and spices penetrate the meat, producing deeper flavor.
• Warm the milk: Warm (not cold) milk helps the roux incorporate smoothly and prevents clumping, giving you a silkier sauce.
• Reserve pasta water: The starchy pasta water is a useful tool — add it slowly to loosen and bind the cheese sauce to the spaghetti for a glossy finish.
• Rest the chicken: Let the cooked chicken rest 5–10 minutes before slicing to preserve juiciness and make slicing easier.
• Cheese substitutes: If Oaxaca is unavailable, use a mild melting cheese such as Monterey Jack or a mix of mozzarella and mild cheddar; keep the cotija for that salty finish if possible.
• Adjust heat: Control the heat in the pico by removing jalapeño seeds or using less jalapeño. You can also use a milder chili like poblano if preferred.
• Make-ahead: Prepare the pico de gallo up to 6 hours ahead and refrigerate. Reheat chicken gently or serve at room temperature. The pasta is best served immediately for optimal texture.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat gently on the stove over low heat, adding a splash of milk or reserved pasta water to revive the sauce.

Serving Suggestions

Pair this dish with a simple green salad, roasted vegetables, or warm tortillas on the side. A squeeze of fresh lime or an extra sprinkle of cotija just before serving brightens the flavors. This recipe is excellent for feeding a small crowd and keeps well for packed lunches.

Like this recipe? Leave a comment below and share your experience or any variations you tried.