Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente (usually about 8-10 minutes).

Drain the pasta and set it aside. Pro Tip: Toss the drained spaghetti with a little butter or olive oil to prevent it from sticking together.

In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the cream of chicken soup, cream of mushroom soup, chicken broth, and heavy cream. Stir well to combine.

Season with Italian seasoning, paprika (if using), black pepper, and salt. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally.

Pro Tip: Stir frequently to prevent the sauce from sticking to the pan. If the sauce feels too thick, add a splash of extra chicken broth or milk to loosen it.

Reduce the heat to low and stir in 1 ½ cups of cheddar cheese and ½ cup of mozzarella cheese, stirring until fully melted and creamy.

Add the shredded rotisserie chicken and cooked spaghetti to the skillet, tossing everything together until the pasta is well coated in the creamy sauce.

Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a greased 9x13-inch baking dish.

Sprinkle the top with the remaining ½ cup of cheddar cheese, ½ cup of mozzarella cheese, and Parmesan cheese. If using a crunchy topping, mix the crushed crackers or breadcrumbs with melted butter and sprinkle it over the cheese.

Bake uncovered for 15 minutes, or until the cheese is melted and bubbly. If you like a golden, crispy top, broil for an extra 2-3 minutes at the end.

Remove from the oven and let it sit for about 5 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop.

Garnish with chopped parsley or a sprinkle of black pepper for extra flavor. Serve warm and enjoy!

Pro Tip: This dish pairs perfectly with a side salad or garlic bread for a complete meal!