1-Getting started with this chicken spaghetti with savory flavors means gathering your ingredients and setting up your space for smooth cooking. Begin by placing 2 pounds of boneless, skinless chicken breasts in a large pot, cover with water, and cook over medium-low heat until fully cooked remember to simmer gently to keep the meat tender. Once cooled, shred the chicken using two forks, and preheat your oven to 350°F (175°C) while you prepare the rest.

2-Next, cook 1 (16-ounce / 454g) package of spaghetti to al dente as per the package instructions, then drain and set it aside. In another large pot, combine the undrained can of diced tomatoes with green chilies, the two cans of condensed cream of mushroom soup, 1 (16-ounce / 454g) block of processed cheese product, and 4 ounces (113g) of cream cheese. Heat this mixture over low heat, stirring constantly until the cheeses melt smoothly, then stir in 1 teaspoon garlic powder and 1 teaspoon onion powder for that extra kick.

3-Now, add the shredded chicken and the cooked spaghetti to the cheese mixture, mixing everything well to ensure even distribution. Lightly grease a 13×9-inch baking dish and pour in the mixture, topping it with 1 cup (about 4 ounces / 113g) of shredded sharp cheddar cheese. Bake for 20 to 30 minutes until it’s heated through and the cheese on top has melted beautifully. This step brings out the creamy sauce and savory flavors that make this chicken spaghetti a hit.