Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, approximately 8-10 minutes.

In a large skillet over medium heat, add the diced bacon and cook until crispy, about 5-7 minutes.

In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until translucent.

Add the butter, cream cheese, and chicken broth to the skillet. Stir over medium heat for 4-5 minutes until smooth.

Add the undrained Rotel tomatoes to the skillet and simmer for 3-4 minutes.

Stir in the shredded chicken and drained spaghetti into the sauce, cooking for an additional 2-3 minutes.

Fold in half of the shredded Monterey Jack cheese, stirring until it melts.

Transfer the mixture into a greased baking dish, top with the remaining cheese and crispy bacon.

Preheat your oven to 350°F (175°C) and bake for about 20 minutes until bubbly.