Bring a large pot of water to a boil, salt the water and cook the pasta al dente.
While the pasta is cooking, in a large skillet heat the oil over medium heat. Add the salsa criolla ingredients and cook stirring often, for about 10 to 15 minutes or until the consistency is smooth. Set aside.
Drain pasta and add to the skillet. Add the shredded chicken and pour chicken stock over the pasta and toss to combine. Season with salt and pepper.
Toss the spaghetti to coat evenly with the sauce. Top with cheese and serve immediately.