3–4 boneless, skinless chicken breasts (about 1.5 lbs)

8 oz spaghetti

2 cups shredded sharp cheddar cheese

1 cup fresh bell peppers, chopped

1 can (10.5 oz) cream of chicken soup

1 tsp paprika

1/2 tsp cayenne pepper

1 tsp garlic powder

1/4 cup green onions, sliced

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Preheat oven to 350°F (175°C) and grease a large casserole dish.
Cook chicken in a skillet over medium heat for 6–7 minutes per side until golden and cooked through. Let cool slightly, then shred.
Bring salted water to a boil and cook spaghetti until al dente, about 8–10 minutes. Drain and set aside.
In a large bowl, combine shredded chicken, spaghetti, cream of chicken soup, bell peppers, paprika, cayenne pepper, garlic powder, and half of the cheddar cheese. Mix until evenly coated.
Transfer mixture into prepared casserole dish and top with remaining cheddar cheese.
Bake for 25–30 minutes until bubbly and golden brown.
Remove from oven, let rest for 5 minutes, and garnish with sliced green onions before serving.

Use rotisserie chicken for a faster option.

Swap cheddar for Monterey Jack or pepper jack for a different flavor.

Add jalapeños or Rotel tomatoes for extra spice and tang.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Reheat in the oven or microwave until heated through.