Ingredients:

  • 1 lb (450g) Spaghetti noodles, broken in half
  • 1.5 lbs (680g) Boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp (15ml) Olive oil
  • 1 tsp (5g) Smoked paprika
  • 1 tsp (5g) Salt
  • 0.5 tsp (2.5g) Cracked black pepper
  • 16 oz (450g) Velveeta cheese, cubed
  • 21 oz (600g) Condensed cream of chicken soup (two 10.5 oz cans)
  • 10 oz (283g) Rotel diced tomatoes and green chiles, undrained
  • 0.5 cup (120ml) Chicken broth, low sodium
  • 1 tsp (5g) Onion powder
  • 1 tsp (5g) Garlic powder
  • 1.5 cups (150g) Sharp cheddar cheese, freshly shredded
  • 0.25 cup (10g) Fresh parsley, finely chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the spaghetti for exactly 2 minutes less than the 'Al Dente' package instructions. Drain and set aside.
  2. Heat olive oil in a deep 12-inch oven-safe skillet over medium-high heat. Season the chicken thigh cubes with smoked paprika, salt, and pepper. Sear until golden brown and fully cooked (approx. 6–8 minutes). Remove chicken from the pan and set aside, leaving the drippings.
  3. Reduce heat to medium. In the same skillet, whisk together the cream of chicken soup, chicken broth, onion powder, and garlic powder until simmering.
  4. Add the cubed Velveeta cheese to the liquid base. Whisk constantly until the cheese is completely melted and the sauce is a smooth, silken emulsion.
  5. Stir in the undrained Rotel tomatoes and the cooked chicken. Fold in the cooked spaghetti until every strand is thoroughly coated.
  6. Top the mixture with shredded sharp cheddar cheese. Place under a broiler or in a 375°F (190°C) oven for 5-10 minutes until the cheese is melted and bubbling. Garnish with fresh parsley before serving.