Sear the Chicken: In a large Dutch oven or a heavy-bottomed pot, heat the olive oil over medium-high heat. Once the oil is shimmering, add the cubed chicken. Season generously with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. It’s important not to overcrowd the pan; cook in batches if necessary to get a good sear, which builds a deep flavor base. Once cooked, remove the chicken from the pot with a slotted spoon and set it aside on a plate.

Sauté the Aromatics: To the same pot, add the diced onion. There should be enough residual fat and fond (the browned bits) from the chicken, but add another drizzle of oil if the pot looks dry. Sauté the onion for 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Bloom the Spices: Sprinkle the taco seasoning over the onions and garlic. Stir constantly and cook for about 30-60 seconds. This step, known as “blooming” the spices, toasts them in the hot pan and releases their essential oils, dramatically deepening their flavor and aroma.

Deglaze and Build the Sauce Base: Pour in the can of diced tomatoes with green chiles (undrained) and about ½ cup of the chicken broth. Use a wooden spoon or spatula to scrape up all the flavorful browned bits from the bottom of the pot. This is called deglazing, and it’s a critical step for a rich-tasting sauce.

Cook the Pasta: Add the remaining chicken broth to the pot and bring the mixture to a boil. Once boiling, add the broken spaghetti, submerging it as best you can into the liquid. Reduce the heat to a medium-low simmer, cover the pot, and let it cook for about 10-12 minutes, or until the pasta is al dente (cooked but still with a slight bite). It’s a good idea to stir it every few minutes to prevent the pasta from sticking to the bottom.

Create the Creamy Finish: Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream and the cubed cream cheese. Continue to stir gently until the cream cheese has completely melted and the sauce has become smooth and lusciously creamy.

Combine and Melt: Return the cooked chicken to the pot, along with the frozen corn. Stir everything together to combine. Now, add 1.5 cups of the shredded cheese, reserving the last ½ cup for topping. Stir until the cheese is melted and the sauce is gooey and wonderful. Give it a final taste and adjust the seasoning with more salt and pepper if needed.

Garnish and Serve: Remove the pot from the heat. Top the spaghetti with the remaining ½ cup of shredded cheese and cover the pot for a minute or two to let it melt. Garnish generously with fresh chopped cilantro and sliced green onions before serving hot.