Bring a large pot of water to a boil and add plenty of salt. It should taste just like sea water.
Add the spaghetti and cook it for 2 minutes less than what the package says
While the pasta cooks, melt oil in a large skillet over medium heat.
Add the diced onion and bell pepper and sautee, until they soften and start to smell sweet. Add the garlic and cook for another 30 seconds.
Add in diced chicken pieces and stir occasionally until well-cooked
Add in the all purpose flour and stir to ensure it is well incorporated.
Add in the cream, chicken broth directly into the skillet with the chicken and vegetables.
Stir everything together and bring it to a gentle simmer over medium low heat. Once it bubbles lightly, reduce the heat to low.
Add the cheese in small amounts, stirring constantly until each batch melts completely before adding more. Keep the heat low.
Taste the sauce now and adjust the seasoning if needed.
Add the drained pasta directly into the skillet and toss everything together until the spaghetti is fully coated in sauce.
Let everything cook on low heat for 2 minutes so the pasta finishes cooking and absorbs some of the creamy sauce
Serve straight from the pan while it’s hot.
