Fill a large pot with water and add a pinch of salt. Bring the water to a boil. Add spaghetti and cook until just tender. Drain the pasta and set it aside while preparing the sauce.

Use cooked chicken for this recipe. Rotisserie chicken works great. Shred the chicken into small pieces using two forks. Warm shredded chicken blends better with the creamy sauce later.

Place butter in a large skillet over medium heat. Add diced onion and green bell pepper. Cook for about five minutes. Stir occasionally until vegetables become soft and fragrant.

Add minced garlic to the skillet. Stir for about one minute. Then add paprika, black pepper, salt, onion powder, and garlic powder. The spices will release a warm aroma.

Pour cream of mushroom soup into the skillet. Add chicken broth and milk. Stir slowly until the sauce becomes smooth. Let it simmer gently for three to four minutes.

Add shredded chicken into the skillet with the sauce. Stir everything well. Allow the mixture to cook for two minutes so the chicken absorbs the flavor.

Place the cooked spaghetti into a large mixing bowl. Pour the creamy chicken mixture over the pasta. Toss gently so the sauce coats the spaghetti evenly.

Add one and a half cups of cheddar cheese and half cup mozzarella cheese. Mix carefully until the cheese begins to melt slightly into the warm pasta.

Lightly grease a baking dish. Pour the chicken spaghetti mixture into the dish. Spread it evenly with a spoon so it cooks evenly in the oven.

Sprinkle the remaining cheddar and mozzarella cheese across the top. This layer will melt and create a golden cheesy crust.

Preheat the oven to 350°F (175°C). Bake the spaghetti for about 20 minutes. The cheese should melt completely and start bubbling gently.

Remove the dish from the oven carefully. Let it rest for five minutes. Sprinkle fresh parsley on top before serving for color and fresh flavor.