Baked Cheesy Chicken Spaghetti by Cookinwithmegg

Ingredients

• 6 bone-in or boneless chicken thighs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1 tsp Kinder's Big Bold Chicken seasoning
• 1 tsp smoked paprika
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 cups heavy cream
• 16 oz Velveeta, cubed
• 1 can (10 oz) Rotel diced tomatoes with green chiles
• 1 can (10.5 oz) cream of chicken soup
• 1 cup freshly grated cheddar cheese, divided
• 1 cup freshly grated mozzarella cheese, divided
• 16 oz spaghetti noodles, cooked and drained

Instructions

1. Preheat oven to 350°F. Cook spaghetti according to package directions, drain, and set aside.
2. Drizzle chicken thighs with olive oil and season both sides with garlic powder, onion powder, Italian seasoning, Kinder's seasoning, and smoked paprika. Mix to coat evenly.
3. Heat a large oven-safe skillet over medium-high heat and pan-fry chicken thighs 5–10 minutes per side until fully cooked through (internal temp 165°F). Remove from skillet and set aside.
4. In the same skillet over medium heat, sauté diced onion until softened, about 4–5 minutes. Add minced garlic and cook 1 minute until fragrant.
5. Pour in heavy cream and add cubed Velveeta. Stir and whisk until Velveeta is fully melted and sauce is smooth, about 3–4 minutes.
6. Stir in Rotel, cream of chicken soup, half the cheddar, and half the mozzarella. Whisk until melted and combined, about 2–3 minutes.
7. Season the sauce with the same spice blend used on the chicken (garlic powder, onion powder, Italian seasoning, smoked paprika) to taste.
8. Dice the cooked chicken thighs and add them along with the cooked spaghetti to the sauce. Stir until everything is well coated.
9. Spray a large baking dish with cooking spray and transfer the pasta mixture into it. Top evenly with remaining cheddar and mozzarella.
10. Bake at 350°F for 25 minutes until bubbly, then broil for 2–3 minutes until the cheese on top is golden and crispy. Serve hot.