Preheat the oven to 350 degrees.
Start by boiling spaghetti in a large pot, according to box instructions. Drain and set aside.
Season chicken with salt and pepper or use your favorite spice mix. Let it sit until ready to use.
Heat up a dutch oven or medium pot over medium high heat . Add about 1 tablespoon oil to the skillet.
Then add chicken, saute chicken for about 5-6 minutes on each side until chicken is cooked through. Remove and set aside.
Heat butter or oil in a skillet or pot over medium heat. Then add onions,garlic, thyme and Creole seasoning. Cook and stir for about about 3-4 minutes, until onions has wilted.
Throw in tomatoes, bell pepper and continue cooking for about 2-3 minutes.
Stir in flour until flour has been fully incorporated, stirring for about a minute . Gradually stir in evaporated milk and broth. Bring to a boil, stirring constantly; about 2 minutes or until thickened and bubbles.
Stir in the cheeses, and continue stirring until everything’s melted and evenly combined and smooth. Salt & pepper to taste.
Then add the spaghetti and chicken to the skillet, stir to evenly incorporate.
Transfer the spaghetti mixture into a pan or into a lightly greased 2-qt. baking dish; top with remaining cheese.
Bake at 350 Degrees F° for 20 minutes or until golden and bubbly.