Heat the olive oil in a medium sized pan over medium-high heat. After the oil has had a minute or two to heat up, add the diced chicken, smoked paprika, and garlic powder. Cook your chicken over medium heat for 7-10 minutes, or until the chicken is cooked all the way through.
While the chicken is cooking, bring the chicken broth to a boil in a pot. Once the broth is boiling, add the spaghetti and cook until the spaghetti is fully cooked. The spaghetti will soak up most of the chicken broth.
Add your cooked spaghetti to an 8x8 inch baking dish along with the cream of chicken soup, chicken, and half of the cheddar cheese. Fold the ingredients together to evenly distribute everything.
Sprinkle the remaining cheese over the top of the dish. Cook the casserole in the oven for 35 minutes, or until the cheese is melted and bubbly.
Notes
You can store your leftover chicken spaghetti in the fridge for up to 4 days. Your spaghetti can be easily reheated by placing a single serving in a bowl and covering it with a paper towel or paper plate. Reheat your leftovers for about a minute in the microwave.
This chicken spaghetti can be easily adapted depending on your spice tolerance.
The recipe as is does not have any heat, but you can add red pepper flakes, cayenne chili powder, or tabasco sauce to the dish for some extra heat.
Other spices that you can add to this dish include Italian seasoning and dried minced onion. You are welcome to salt and pepper this dish to taste after it is prepared; however we feel like there is more than enough salt between the chicken broth and cream of chicken soup.
We prefer the sharp flavor of sharp cheddar cheese, but you can also use mild or medium cheddar cheese.
To cut down on your prep time, you can grab a rotisserie chicken and use shredded rotisserie chicken instead of diced chicken. Simply toss the shredded chicken in garlic powder and paprika.
If you do not have any smoked paprika, you can use regular paprika. Smoked paprika helps add some extra flavor depth to the dish.