Step 1: Prepare the Spaghetti

• Bring a large pot of salted water to a boil and cook spaghetti until just al dente (about 1 minute less than the package instructions).
• Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside.

Step 2: Cook the Aromatics

• In a large pan over medium heat, melt 2 tablespoons of butter.
• Add the chopped onion and cook for 3–4 minutes until soft and translucent.
• Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 3: Make the Cheese Sauce

• Add the diced tomatoes with green chilies, cream of chicken soup, and cream of mushroom soup to the pan. Stir until well combined.
• Pour in chicken broth and milk and stir until smooth.
• Add paprika, cayenne pepper, onion powder, salt, and black pepper for extra flavor.
• Slowly mix in cheddar and mozzarella cheese, stirring continuously until melted and creamy.

Step 4: Combine the Ingredients

• Add the shredded chicken to the sauce and stir to coat.
• Gently mix in the cooked spaghetti, ensuring everything is evenly coated in the creamy, cheesy sauce.

Step 5: Bake the Dish (Optional for Extra Cheesiness!)

• Preheat the oven to 375°F (190°C).
• Transfer the spaghetti mixture to a greased 9×13-inch baking dish.
• Sprinkle extra cheddar or mozzarella cheese on top.
• Bake for 15 minutes, or until the cheese is bubbly and slightly golden.

Step 6: Serve and Enjoy

• Remove from the oven and let sit for 5 minutes before serving.
• Garnish with chopped parsley, Parmesan cheese, and red pepper flakes.