1. Bring a large pot of salted water to a boil and cook spaghetti until al dente, about 1 minute less than the package directions. Drain and set aside.

2. If using fresh chicken, cook it thoroughly and shred or dice. If using pre-cooked or rotisserie chicken, chop into bite-sized pieces.

3. In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

4. Whisk in flour and cook for 1–2 minutes, then slowly add chicken broth and heavy cream while whisking constantly until smooth.

5. Let the sauce simmer until slightly thickened, then reduce heat and stir in cubed Velveeta until melted and smooth.

6. Add mozzarella cheese and stir gently over low heat until fully melted and incorporated into the sauce.

7. Fold in the shredded chicken and cooked spaghetti, tossing to coat evenly in the garlic cheese sauce.

8. (Optional) Transfer to a baking dish, top with extra mozzarella, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.

9. Garnish with chopped parsley and a sprinkle of paprika. Serve hot and enjoy!