Add the cream of chicken soup, cream of mushroom soup, Rotel, cubed cream cheese, Italian seasoning, and chicken breasts to the slow cooker. Carefully stir.

Cook on low for 4-5 hours or until the chicken is cooked through.

Once the chicken is cooked, remove it to a cutting board and chop the chicken into smaller pieces. Add the chopped chicken back into the slow cooker.

In a medium-sized pot, fill with water and cook the spaghetti according to the package directions.

Once the pasta is tender, strain and add into the slow cooker with the sauce. Additionally add in the shredded cheese.

Stir well and let cook covered for 10 more minutes.

Stir again and serve.