Place a large, deep skillet or Dutch oven over medium-high heat and add the olive oil. Once shimmering, add the diced onion and cook, stirring occasionally, until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.

Sprinkle the chili powder, cumin, and smoked paprika over the onions and garlic. Stir constantly for 30 seconds to toast the spices. Pour in the undrained can of Rotel and the chicken broth. Scrape up any browned bits from the bottom of the pan.

Bring the liquid to a simmer. Break the spaghetti in half and add it to the skillet, arranging in a crisscross pattern to prevent clumping. Press down until mostly submerged. Cover, reduce heat to medium-low, and simmer for 10-12 minutes, or until pasta is al dente, stirring once or twice.

Once the pasta is cooked and most liquid is absorbed, turn the heat to low. Add the cubed cream cheese and heavy cream, stirring gently until the cream cheese melts and the sauce is smooth and velvety.

Remove the skillet from the heat. Stir in the shredded chicken and 1.5 cups of the shredded cheddar cheese until the cheese is melted and everything is well combined. Season with salt and pepper to taste.

Sprinkle the remaining 1/2 cup of cheddar cheese and the fresh chopped cilantro over the top. Cover for a minute to melt the cheese. Serve immediately.