Creamy Chicken Spaghetti 
Ingredients:
• 12 oz spaghetti
• 2 cups cooked, shredded chicken
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 (10 oz) can Rotel tomatoes with green chilies
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup chicken broth
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese (plus extra for garnish)
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
Directions:
Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Stir in the Rotel tomatoes, cream of chicken soup, and chicken broth. Mix until smooth and simmer for 2-3 minutes.
Add the cream cheese and stir until melted and fully incorporated. Season with smoked paprika, salt, and black pepper.
Toss in the cooked spaghetti and shredded chicken, mixing well to coat evenly. Add a splash of the reserved pasta water if needed to loosen the sauce.
Stir in 1 cup of shredded cheddar cheese until melted and creamy.
Plate the creamy chicken spaghetti, garnish with extra cheese and fresh parsley, and serve warm.Nutrition Facts (per serving):
Calories 450
Fat 20g
Carbs 40g
Protein 30g
Prep time: 10 mins | Cooking time: 20 mins | Servings: 4 | Kcal: 450
