Preheat Oven:
Preheat your oven to 350°F (175°C).
Cook the Spaghetti:
Cook the spaghetti according to the package instructions. Drain and set aside.
Sauté Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking for 3–4 minutes until softened. Add the minced garlic and cook for another 1–2 minutes until fragrant.
Prepare the Casserole Mixture:
In a large mixing bowl, combine the cooked chicken, diced tomatoes with green chilies (drained), cream of chicken soup, sour cream, chili powder, smoked paprika, cayenne pepper, salt, and black pepper. Stir until well combined.
Assemble the Casserole:
Add the cooked spaghetti to the chicken mixture and stir to coat the pasta evenly. Stir in 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese, mixing until everything is well incorporated.
Bake the Casserole:
Transfer the mixture to a greased 9x13-inch baking dish. Top with the remaining 1/2 cup of shredded cheddar cheese and, if desired, sprinkle with crushed tortilla chips for an added crunch.
Bake:
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Serve:
Let the casserole sit for a few minutes before serving. Serve hot and enjoy!