Let’s dive into the heart of this recipe, where each step brings us closer to a delicious meal.

1. Begin by cooking the spaghetti according to package instructions in a large pot of salted boiling water. Once al dente, drain and set aside.
2. In a large skillet over medium heat, heat olive oil. Add the chicken pieces, season with cumin, paprika, chili powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and diced red pepper. Sauté until the vegetables are soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
4. Add the crushed tomatoes and chicken broth to the skillet, stirring to combine. Let the mixture simmer and reduce slightly, about 5 minutes.
5. Return the cooked chicken to the skillet, incorporating it into the sauce. Let the flavors meld together for an additional 3 minutes.
6. Add the cooked spaghetti to the skillet, tossing everything together until the pasta is well coated in the sauce.
7. Sprinkle the shredded cheddar cheese over the top, allowing it to melt into the spaghetti. Stir gently to combine.
8. Serve the spaghetti hot, garnished with freshly chopped cilantro and a squeeze of lime juice for a refreshing finish.

As you cook, remember the joy of experimentation. My grandmother, Nonna Rosa, always said that the best dishes come from a willingness to explore and adapt.