White Spaghetti with Grilled Chicken and Pico de Gallo

Spaghetti Blanco with Pollo Asado and Pico de Gallo is a creamy, cheesy pasta recipe with a bright Mexican-inspired finish. The spaghetti is coated in a smooth white queso sauce made with warm milk, Oaxaca cheese, cotija cheese, garlic, and simple spices. It is then topped with juicy citrus-marinated pollo asado and a fresh pico de gallo made with tomatoes, cilantro, lime, jalapeno, olive oil, and salt.

This dish is comforting, colorful, and full of contrast. The pasta is rich and silky, the grilled or seared chicken brings smoky, savory flavor, and the pico de gallo adds freshness and acidity to balance every bite. It is a satisfying pasta dinner for family meals, casual gatherings, or any night when you want something hearty with bold flavor.

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
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika, optional
• Salt and black pepper, to taste
• 3 1/2 cups whole milk, warm
• 2 cups shredded Oaxaca cheese
• 3/4 cup crumbled cotija cheese
• Reserved pasta water, 1/2 to 3/4 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
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 2 to 3 garlic cloves, minced
• Juice of 1 lime
• Juice of 1/2 orange

For the pico de gallo:

• 2 cups diced roma tomatoes, about 2 to 3 tomatoes
• 3 tablespoons finely chopped cilantro
• 3 teaspoons lime juice, to taste
• 1 tablespoon olive oil
• 1/2 to 1 fresh jalapeno, finely diced, seeds removed for less heat
• Salt, to taste

• Prepare the pollo asado marinade first. In a mixing bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, onion powder, minced garlic, lime juice, orange juice, salt, and black pepper. Add the chicken breasts and turn them until they are evenly coated. Cover and marinate for at least 1 to 2 hours, or overnight for deeper flavor.
• Cook the marinated chicken on a grill or in a hot skillet over medium-high heat. Sear for about 5 to 6 minutes per side, or until the chicken is nicely charred and cooked through. Transfer the chicken to a cutting board, let it rest for 5 to 10 minutes, then slice it thinly.
• Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente according to the package directions. Before draining, reserve 1/2 to 3/4 cup of the starchy pasta water. Drain the spaghetti and set it aside while you make the sauce.
• In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Stir in the flour and cook for 1 minute to form a smooth roux. Slowly whisk in the warm milk, stirring constantly until the sauce becomes smooth and begins to thicken, about 5 minutes.
• Reduce the heat to low. Stir in the Oaxaca cheese and cotija cheese until melted into a creamy white queso sauce. Season with garlic powder, onion powder, oregano, smoked paprika if using, salt, and black pepper. Taste and adjust the seasoning as needed.
• Add the cooked spaghetti to the sauce and toss until every strand is coated. If the sauce feels too thick, add a little reserved pasta water at a time until the pasta is glossy, creamy, and easy to toss.
• Make the pico de gallo by combining diced roma tomatoes, cilantro, lime juice, olive oil, jalapeno, and salt in a small bowl. Stir gently, taste, and adjust the lime juice or salt to your preference.
• Serve the creamy spaghetti blanco in shallow bowls. Top each portion with sliced pollo asado, then spoon fresh pico de gallo over the chicken and pasta. Finish with extra cotija, chopped cilantro, and cracked black pepper if desired.

Notes