Cook spaghetti, for about 8 minutes and set aside. Reserve 1 cup of the pasta water.
Preheat the oven to 350°F.
In a large pot add the cream soups, Rotel, cream cheese, pasta water and mozzarella and 1 cup of the Colby Jack cheese. Apply medium heat to heat up ingredients.
Add garlic powder, onion powder and salt and pepper and mix.
Add the spaghetti and the chopped chicken. Fold into the soup mixture evenly.
Add this spaghetti mixture to a 9x13” lightly greased casserole dish.
Sprinkle the remaining Colby Jack cheese over the top and bake for 25-30 minutes.
Notes
Storage:Once the cream cheese chicken spaghetti has cooled completely cover with cling wrap or aluminum foil and store in the refrigerator for up to 4 days.This recipe does freeze well. Store in a freezer safe container and freeze up to 3 months.Tips:
Don't skip the pasta water step! The starchy water helps the creamy sauce coat and stick to the noodles much better.
Make your cheesy chicken spaghetti a little easier to spoon out of the casserole dish by snapping the spaghetti noodles in half before boiling them.