Chicken Spaghetti in 40 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add spaghetti and cook for 2 minutes less than the package instructions. Drain and toss with 1 tbsp of olive oil to prevent sticking.
3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until nutty and slightly toasted.
4. Slowly pour in milk while whisking constantly to avoid lumps.
5. Stir in the cream of chicken soup, garlic powder, onion powder, and smoked paprika. Simmer for 3–5 minutes until the sauce thickens and becomes glossy.
6. Remove sauce from heat and stir in 1.5 cups (170g) of the shredded cheddar until completely melted.
7. In a large bowl or directly in a 9x13 inch baking dish, combine the undercooked spaghetti, shredded chicken, and drained diced tomatoes with green chilies.
8. Pour the cheese sauce over the mixture, folding gently until every strand is coated.
9. Smooth the top with a spatula and sprinkle the remaining 1/2 cup (55g) of cheddar cheese over the top.
10. Bake at 350°F (175°C) for 20–25 minutes, or until the edges are bubbling and the cheese is golden-brown.