Directions

• Preheat the oven to 350°f.
• Spray a 13″ x 9″ baking dish with non-stick spray.
• Cook the spaghetti in well salted water according to package directions to just under al-dente.
• Drain spaghetti and dry out the pasta pot.
• Return spaghetti to the pot.
• Toss cubed chicken with 1 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. smoked paprika until pieces are evenly coated.
• In a large skillet heat 1 tbsp. olive oil and 1 tbsp. butter.
• When hot, add chicken and brown on all sides.
• When the chicken is fully cooked, remove it to a plate, set aside.
• Wipe out skillet, then add 1 tbsp. of olive oil and one tbsp. of butter to the skillet.
• When the butter is melted, add the onions and sauté over medium-low heat until tender, about 4 minutes. Add minced garlic and cook for 1 additional minute
• Stir in oregano, cumin, chili powder, coriander, and red pepper flakes.
• Continue to sauté until spices are fragrant, about 1 minute.
• In a medium bowl, stir together Rotel, chicken soup, sour cream, and milk until evenly combined.
• Add chicken, onion mixture, soup mixture, 1/2 cup of shredded pepper jack and 1/2 cup sharp cheddar to spaghetti in the pot, toss well to combine.
• Pour into the prepared baking dish and sprinkle the rest of the cheeses evenly over the top.
• Garnish with a little bit of fresh minced parsley.
• Place in preheated oven and cook until sauce is bubbly and cheese is melted, about 30 minutes.
• Let it stand for about 5 minutes.
• Serve and enjoy!