Instructions

• Break the spaghetti in half and place it in a large pot or Dutch oven. Add the chicken broth, salt, garlic powder, and onion powder.
• Bring the mixture to a boil over high heat, stirring once to separate the noodles.
• Reduce heat to medium-low (a gentle simmer). Cook, stirring occasionally, until the spaghetti is al dente and most of the liquid is absorbed, about 12–15 minutes (or follow the package timing for al dente).
• Lower the heat to low. Add the rotisserie chicken, undrained Rotel tomatoes, and the cream cheese (cut into pieces to help it melt). Stir until the cream cheese begins to melt and coat the pasta.
• Add the shredded Mexican cheese and stir until all the cheeses are melted and the sauce is smooth and evenly combined. Taste and add more salt if needed.
• If the sauce is too thick, thin it by stirring in a little additional chicken broth until you reach the desired consistency.
• Garnish with chopped cilantro or parsley if desired and serve immediately. Store any leftovers in an airtight container and reheat, thinning with a bit of chicken broth if the sauce tightens.