Let’s get cooking! Follow these steps to whip up a delicious chicken spaghetti.

First, heat a large skillet over medium heat. Add a splash of olive oil, just enough to coat the bottom. Place the chicken breast fillets in the skillet and season with salt and pepper. Cook for about 6-8 minutes on each side or until they are no longer pink inside. Once done, remove them and let them rest for a few minutes.

While the chicken rests, boil a large pot of water and add a generous pinch of salt. Toss in the spaghetti pasta and cook according to the package instructions. You want it al dente, as it will cook further in the oven later. Drain the pasta and set aside.

In the same skillet you used for the chicken, combine the Ro*Tel diced tomatoes, cream of mushroom soup, cream cheese, and Velveeta. Stir over medium heat until all the cheeses melt and the mixture is combined. This will be your luscious sauce that ties everything together.

Now, chop the cooked chicken into bite-sized pieces and add it to the sauce. Then, fold in the drained spaghetti gently. You want to make sure every strand is coated in that creamy goodness. Sprinkle in the garlic powder, onion powder, and smoked paprika. Mix well.

Preheat your oven to 350°F (175°C). Transfer everything into a greased 9x13-inch baking dish. Top with shredded sharp white cheddar cheese and bake uncovered for about 30 minutes. Your kitchen will smell heavenly!

Once the cheese is bubbling, and the edges are golden brown, remove the dish from the oven. Sprinkle with chopped fresh parsley for a burst of color and flavor before serving. Enjoy!