Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

Cut the chicken breasts into bite-sized pieces and season with salt, pepper, garlic powder, and paprika.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until cooked through and lightly browned, about 5-7 minutes. Set aside.

In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the can of Rotel (undrained), cream cheese, and cream of chicken soup to the skillet. Stir until the cream cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a little milk or chicken broth until it reaches your desired consistency. Add a splash of reserved pasta water if needed.

Stir in the cooked chicken and shredded cheddar cheese. Cook until the cheese is melted and everything is heated through.

Add the cooked pasta to the skillet with the sauce. Toss to coat evenly.

Season with salt and pepper to taste.

Garnish with chopped cilantro or green onions (optional).

Serve immediately and enjoy!