Instructions
Step 1: Cook the spaghetti according to package instructions until al dente, then drain and set aside./n
Step 2: Heat olive oil in a large skillet over medium heat and sauté the chopped onion until softened./n
Step 3: Add minced garlic and cook for about 1 minute until fragrant./n
Step 4: Stir in the butter, then add the shredded chicken and Rotel tomatoes, mixing well./n
Step 5: Pour in the heavy cream and chicken broth, stirring to combine./n
Step 6: Add salt, pepper, paprika, garlic powder, and onion powder, then let the sauce simmer for 3–4 minutes./n
Step 7: Stir in the cheddar and mozzarella cheese, mixing until melted and smooth./n
Step 8: Add the cooked spaghetti and toss until fully coated in the creamy sauce./n
Step 9: Let everything cook together for 2–3 minutes until heated through.
Step 10: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop or in the microwave with a splash of milk or broth to maintain creaminess.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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