Texas Chicken Spaghetti, from scratch

1 Cube chicken thighs, coat with oil and season with bbq rub.

2 Over medium-high heat, sear chicken pieces in skillet & set aside. Do not cook thoroughly.

3 Boil water, season with garlic powder and salt, cook noodles al dente (according to package directions). Drain, but reserve 2-3 C pasta water.

4 Add pasta to a deep baking dish, coat with olive oil, sprinkle with parmesan cheese & combine.

5 Using the same skillet as the chicken, add butter, & sauté mushrooms and onions until tender.

6 Add flour, minced garlic, salt, milk, chicken broth, 1 C pasta water, and Velveeta. Cover & cook on medium-low until melted, stirring occasionally.

7 Add cheese sauce to noodles and combine well.

8 Add chicken pieces, cilantro, rotel and 1-2 C pasta water to pasta and incorporate ingredients.

9 Cover with foil & bake for 45 minutes at 350°.

10 Uncover, add shredded cheese on top, and broil on high until nicely melted.

11 Serve with a side salad and garlic bread.

12 And Wah-la!