Ingredients:

  • 1 lb spaghetti, broken in half
  • 4 cups cooked chicken breast, shredded
  • 1 tbsp olive oil
  • 8 oz full-fat cream cheese, softened and cubed
  • 10.5 oz condensed cream of mushroom soup
  • 1 cup chicken bone broth
  • 10 oz diced tomatoes with green chiles, drained
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup Parmesan cheese, grated

Instructions:

  1. Preheat your oven to 375°F (190°C). Boil the spaghetti in salted water, pulling it out 2 minutes before the package 'al dente' instructions.
  2. Drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking while preparing the sauce.
  3. In a large mixing bowl, whisk together the softened cream cheese, condensed soup, chicken bone broth, drained diced tomatoes with green chiles, onion powder, garlic powder, and black pepper until a smooth emulsion forms.
  4. Fold the shredded chicken and the par-cooked spaghetti into the sauce mixture until every strand is thoroughly coated.
  5. Transfer the mixture into a 9x13 inch baking dish. Spread evenly and top with the shredded sharp cheddar and Parmesan cheese.
  6. Bake for 22 minutes until the sauce is bubbling. For the final 3 minutes, switch the oven to the broiler setting to achieve a mahogany-colored cheese crust.