Chicken Spaghetti

Instructions

1. 1
   Preheat oven to 375°F and grease a 9-by-13 inch baking dish.
2. 2
   Boil spaghetti in salted water until just shy of al dente. Drain and set aside.
3. 3
   Sauté onion and bell pepper in olive oil over medium heat for 5 minutes. Add garlic and cook 30 seconds.
4. 4
   Add diced tomatoes with green chiles and chicken broth. Stir in cream cheese until smooth, 2 to 3 minutes.
5. 5
   Pour in half-and-half, then season with salt, black pepper, smoked paprika, oregano, and cayenne. Simmer gently 2 to 3 minutes.
6. 6
   Fold in cooked chicken and the drained spaghetti. Toss to coat and adjust seasoning.
7. 7
   Transfer to the baking dish and top with 1 cup shredded cheddar.
8. 8
   Bake 12 to 15 minutes until bubbling, then add remaining cheddar and broil 1 to 2 minutes until golden.
9. 9
   Rest 5 minutes, garnish with parsley, and serve hot.