Begin by bringing a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet over medium heat, add cream cheese and stir until melted and smooth, about 3-5 minutes.

Stir in the shredded cheddar and mozzarella, mixing until fully melted, about 3-4 minutes.

Add Rotel tomatoes, stirring until incorporated and simmer for 2-3 minutes.

Fold in the cooked spaghetti and shredded chicken until well-coated, about 2-3 minutes.

Continue cooking on medium heat for 5-7 minutes, stirring occasionally until heated through.

Serve hot and garnish with extra shredded cheese if desired.