Ingredients:

  • 1 lb dry spaghetti
  • 4 cups cooked shredded chicken
  • 4 cups low-sodium chicken broth
  • 1 lb sharp cheddar cheese, freshly grated
  • 8 oz full-fat cream cheese, softened
  • 10.5 oz condensed cream of mushroom soup
  • 10 oz diced tomatoes with green chiles, undrained
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. In a large Dutch oven or stockpot, bring the chicken broth to a rolling boil. Add the spaghetti and cook for 2 minutes less than the package directions (approximately 5-7 minutes). Do not drain the pasta; the starchy broth will serve as the base for the sauce.
  3. In a separate large skillet over medium heat, melt the butter. Sauté the diced onion and green bell pepper until the onions are translucent and peppers are tender.
  4. Stir the softened cream cheese, condensed soup, undrained diced tomatoes, garlic powder, and smoked paprika into the skillet. Whisk constantly until the cream cheese is fully melted and the sauce is smooth.
  5. Add the sauce mixture and the shredded chicken to the pot with the pasta and remaining broth. Stir in half of the grated cheddar cheese until well combined.
  6. Transfer the mixture into the prepared baking dish and top with the remaining cheddar cheese.
  7. Bake for 20-30 minutes until the cheese is bubbly and slightly golden on the edges.