Step 1: Cook the Spaghetti
Boil the spaghetti according to the package instructions. Drain, rinse, and set aside.

Step 2: Sauté the Aromatics
In a large skillet, heat olive oil or butter over medium heat. Add chopped onions and sauté until soft and translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds until fragrant.

Step 3: Combine the Sauce
Stir in cream of chicken soup, Rotel, sour cream, smoked paprika, salt, pepper, and chili powder if using. Mix until smooth and heated through.

Step 4: Add Chicken and Cheese
Stir in the cooked chicken and 1 ½ cups of the shredded Monterey Jack cheese. Stir until the cheese has melted and the mixture is creamy.

Step 5: Mix with Spaghetti
Add the cooked spaghetti into the skillet (or mix everything together in a large bowl if your skillet is small). Toss until all the pasta is well coated with the sauce.

Step 6: Bake and Finish
Preheat the oven to 375°F. Transfer everything into a greased 9×13-inch casserole dish. Top with the remaining ½ cup of cheese. Bake uncovered for 15–20 minutes or until bubbly and lightly golden on top.

Step 7: Garnish and Serve
Sprinkle chopped parsley over the top before serving for a fresh touch. Serve hot with your favorite side or salad.