Ingredients:

  • 450g spaghetti noodles
  • 450g cooked chicken breast, shredded or diced
  • 30ml olive oil
  • 298g cream of chicken soup
  • 240ml whole milk or heavy cream
  • 225g cream cheese, softened
  • 225g sharp cheddar cheese, shredded
  • 120ml sour cream
  • 411g diced tomatoes with green chilies, drained
  • 5g garlic powder
  • 5g onion powder
  • 3g smoked paprika
  • Salt and black pepper to taste
  • 30g fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes less than the package directions.
  2. Drain the pasta in a colander and toss with 2 tbsp of olive oil to prevent sticking. Set aside.
  3. Preheat your oven to 350°F (175°C).
  4. In a large mixing bowl, combine the softened cream cheese, cream of chicken soup, milk, and sour cream.
  5. Use a whisk or hand mixer to beat the mixture until it is completely smooth and no lumps remain.
  6. Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper.
  7. Fold in the shredded cheddar cheese and drained diced tomatoes until evenly distributed.
  8. Add the undercooked spaghetti and shredded chicken to the sauce bowl. Toss gently until every strand of pasta is thoroughly coated in the creamy mixture.
  9. Transfer the mixture into the greased baking dish, smoothing the top with a spatula.
  10. Bake for 25–30 minutes, or until the edges are bubbling and the top has developed a light golden-brown crust.
  11. Remove from the oven and let it rest for 5 minutes to allow the sauce to set. Garnish with fresh parsley before serving.