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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!
Prep Time20 minutes
Cook Time30 minutes
Marinating time1 hour
Total Time1 hour 50 minutes
Course: Dinner
Cuisine: Italian, Mexican, Mexican-inspired
Keyword: Orzo Pasta Salad, pico de gallo, pollo asado, spaghetti
Servings: 6 servings

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.