Ingredients:

  • 1 lb spaghetti, broken in half
  • 2 tbsp sea salt
  • 8 oz full-fat cream cheese, softened
  • 21 oz condensed cream of chicken soup
  • 20 oz canned diced tomatoes and green chilies (Rotel), with liquid
  • 0.5 cup chicken bone broth
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
  • 4 cups cooked chicken breast, shredded
  • 3 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup parmesan cheese, freshly grated

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Boil the spaghetti in heavily salted water. Drain the pasta 2 minutes before the package's 'al-dente' time to ensure it remains firm during the baking process.
  3. In a large mixing bowl, whisk together the softened cream cheese, condensed cream of chicken soup, undrained diced tomatoes and green chilies, chicken bone broth, onion powder, smoked paprika, and black pepper until an emulsion forms.
  4. Fold the shredded cooked chicken and 2 cups of the shredded cheddar cheese into the sauce mixture.
  5. Add the par-boiled spaghetti to the bowl and toss until every strand is thoroughly coated in the creamy sauce.
  6. Transfer the mixture to the prepared baking dish. Top evenly with the remaining 1 cup of cheddar cheese and the grated parmesan.
  7. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and the edges are golden brown.