0 Add the olive oil and onions to a skillet over medium high heat. Cook for 2–3 minutes, until the onions begin to soften, then add the butter. Once melted, sprinkle in the flour and stir to combine. Cook for 2 minutes, stirring constantly.
1 Pour in the heavy cream and bring it to a gentle simmer. Whisk continuously as the sauce begins to thicken, then add the cheese in small handfuls, stirring until each addition is completely melted and smooth.
2 Stir in the diced tomatoes and green chiles, cream of chicken soup, chicken bouillon powder, onion powder, garlic powder, salt, and black pepper. Mix until everything is well combined, then allow the sauce to warm until simmering.
3 Add the diced chicken and cooked spaghetti noodles, tossing until everything is evenly coated and combined. Top with the remaining shredded cheese and bake at 350°F for 20 minutes, or until hot and bubbly. Serve and enjoy!
