Chicken Stew and Mexican Cheese Alfredo

musicaltaco 0

"I was hungry and wanted pasta. I found an Alfredo recipe, but found I didn't have milk or Parmesan cheese! So I created this and it was perfect!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 598 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Bring water and salt to a boil in a saucepan. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain.
  2. Melt butter in a skillet over medium heat. Stir flour into the melted butter; add chicken stew, garlic, onion, and oregano. Cook and stir the chicken stew mixture until thickened, 5 to 7 minutes.
  3. Melt 2 1/2 teaspoons cheese into the chicken mixture. Add spaghetti and toss to combine. Top with remaining cheese to serve.