Step 1

Place the chicken on the bottom of a saucepan. Sprinkle the salt over the chicken and cover the chicken with enough cool water to cover the chicken by an inch or so. Bring the water to a boil over medium-high heat. You may see a little foam rise to the surface as the water comes to a boil.

Step 2

As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer until cooked through, about 10-12 minutes. To check for doneness, an internal thermometer inserted into the thickest part of the chicken should read 165 degrees Fahrenheit, and the juices will run clear when you pierce the chicken with a knife.

Step 3

Transfer chicken to a cutting board and cover. Let the chicken rest for 10 minutes before slicing.

Step 4

Bring a medium-sized pot of water to a boil over high heat. Break the spaghetti in half and add to the boiling water. Cook until al dente, about 7 to 8 minutes. Drain and set aside.

Step 5

Melt the butter in an 8-inch skillet. Add the onions and cook until softened, 4 minutes.

Step 6

Add 1 tablespoon of flour and cook, stirring frequently for 1 to 2 minutes. Stir in the salt, pepper, and seasonings and pour in the broth and milk. Stir until smooth. Cook, stirring frequently until simmering and thickened, about 5 minutes.

Step 7

Chop the chicken and place it into a bowl. Add the chopped tomatoes and shredded cheddar cheese. Stir in the sauce and then, mix in the cooked pasta.

Step 8

Transfer to a bowl or plate and enjoy warm.