Bring a large pot of water to a boil. Add salt and cook the spaghetti in accordance with the package instructions until al dente. Drain and set aside the pasta. Replace the hot pot with medium heat.

Add the oil and swirl to spread across the bottom. Sprinkle chicken chops with salt and pepper and brown 2-3 minutes per side in oil until fully cooked. Remove from the pot and set aside for rest.

Sauté onion and pepper for 5 minutes or until tender. Stir in green chilies, alfredo sauce, and spices. Pour chicken broth into an empty alfredo jar, replace the lid and shake. Add the contents to the pot. Sliced the browned chicken into bite-sized pieces and add to the pot.

Taste the sauce and adjust the seasonings as necessary. Toss in the spaghetti and cheddar cheese until the pasta is completely covered with the sauce. (It will tend to thicken as it sits, so add a small splash of chicken broth or milk as required and stir to maintain consistency you need before serving.)

Sprinkle and begin serving with cilantro.