Ingredients:

  • 12 oz spaghetti noodles
  • 3 cups cooked chicken breast, cubed
  • 2 cups fresh baby spinach, chopped
  • 4 oz light cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
  • 1/2 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 cups shredded Monterey Jack cheese
  • 1 cup crispy fried onions

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the spaghetti for 2 minutes less than the package directions, then drain and set aside.
  2. In a large mixing bowl, whisk together the softened cream cheese, Greek yogurt, undrained Rotel, chicken broth, garlic powder, and smoked paprika until smooth.
  3. Gently fold the cubed chicken breast, chopped baby spinach, and 1 cup of shredded Monterey Jack cheese into the sauce. Add the undercooked spaghetti and toss to coat.
  4. Transfer the mixture to a 9x13 inch baking dish and smooth the top. Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the surface.
  5. Bake at 375°F (190°C) for 15-20 minutes. Switch to the broiler for the final 2-3 minutes, adding the crispy onions halfway through the broil until golden brown.