Bring a large pot of water to a boil, add the spaghetti, and cook until al dente according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat, add diced onion and minced garlic, and sauté until translucent and fragrant, about 3 minutes. Add shredded chicken to the skillet and cook for another 2 minutes to heat through. Pour in the Rotel tomatoes with their juices and stir to combine. When the mixture starts to simmer, add cream cheese and shredded cheddar, stirring until melted and the sauce is smooth. Mix in the cooked spaghetti, ensuring it is well coated with the sauce. Transfer the mixture to a baking dish, top with additional cheese if desired, and bake at 375°F (190°C) until bubbly and golden on top, about 10 minutes.
1 small onion, 2 cloves garlic
