Preheat oven to 375°F (190°C). Drizzle chicken breasts with olive oil. Season with salt, pepper, garlic powder, and paprika. Bake for 20-25 minutes, or until cooked through. Shred or cube the chicken.
1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp paprika
While the chicken is baking, cook the spaghetti according to package directions. Drain well.
1 lb spaghetti
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper; cook for another 3 minutes.
1 tbsp olive oil, 1 medium onion, chopped, 2 cloves garlic, minced, 1 red bell pepper, chopped
Stir in diced tomatoes and green chiles, cream of mushroom soup, cream cheese, chicken broth, chili powder, cumin, cayenne pepper (if using), and black pepper. Simmer for 5 minutes, stirring to ensure cream cheese is fully melted.
10 oz diced tomatoes and green chiles (like Rotel), undrained, 10.75 oz condensed cream of mushroom soup, 8 oz cream cheese, softened, 1 cup chicken broth, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp cayenne pepper (optional, for extra heat), 1/4 tsp black pepper
Combine the cooked spaghetti, chicken and sauce.
1 lb spaghetti, 1.5 lbs boneless, skinless chicken breasts
In a large bowl, combine the cooked spaghetti, and most of the shredded cheddar cheese.
1 lb spaghetti, 8 oz shredded cheddar cheese
Pour the spaghetti mixture into prepared baking dish. Top with the remaining cheddar cheese
1 lb spaghetti, 8 oz shredded cheddar cheese
Bake Place in preheated oven and bake for 20-25 minutes, or until cheese is melted and slightly bubbly. Serve immediately, garnished with extra cilantro, if desired.
1/4 cup chopped fresh cilantro, 8 oz shredded cheddar cheese
