Spaghetti Blanco with Pollo Asado & Pico de Gallo
This Spaghetti Blanco is rich, creamy, and loaded with flavor. Topped with juicy pollo asado and a fresh pico de gallo, it’s the perfect blend of comfort food and bold, vibrant toppings. A delicious, Mexican-inspired twist on pasta night you’ll want to make again and again!
Equipment
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 tsp dried oregano
- ¼ teaspoon smoked paprika, optional
- Salt and black pepper, to taste
- 3½ cups whole milk, warm
- 2 cups shredded Oaxaca 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 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp 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, to taste
- 1 tablespoon olive oil
- ½ – 1 whole fresh jalapeno, finely diced (seeds removed if less heat desired)
- Salt, to taste
Instructions
- In a bowl, mix olive oil, paprika, cumin, garlic, lime juice, orange juice, salt, and pepper. Add chicken and toss to coat. Marinate at least 1-2 hours, preferably overnight for best flavor.
- Grill or sear over medium-high heat until charred and cooked through (5–6 minutes per side). Let rest, then slice thinly.
- Boil spaghetti in well-salted water until al dente. Reserve ½ – ¾ cup of pasta water, then drain.
- In a large saucepan, melt butter over medium heat. Add garlic and sauté for 30 seconds. Stir in flour and cook for 1 minute to form a roux. Slowly whisk in warm milk, stirring constantly until smooth and thickened (about 5 minutes). Reduce heat and stir in Oaxaca and cotija cheeses until fully melted. Season with salt, pepper, and paprika.
- Add cooked pasta and toss to coat. If needed, loosen with reserved pasta water for a creamy, saucy texture.
- In a small bowl, mix tomatoes, cilantro, olive oil, lime juice, and salt. Taste and adjust seasoning.
- Plate creamy queso pasta in shallow bowls. Top with sliced pollo asado. Spoon pico de gallo over the top and garnish with extra cotija, cilantro, and cracked pepper.
Notes
- Marinate the chicken overnight – For the most flavorful pollo asado, marinate it the night before. The citrus and spices really soak in and make a big difference.
- Warm the milk before adding – When making the cheese sauce, use warm (not cold) milk to help the roux thicken more smoothly and prevent clumps.
- Reserve pasta water before draining – Scoop out some starchy pasta water before you drain the spaghetti. It helps loosen and bind the cheese sauce beautifully.
- Let the chicken rest before slicing – Resting the cooked pollo asado for at least 5–10 minutes keeps it juicy and easier to slice thinly for topping your pasta.
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