Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with olive oil.

Cook the spaghetti according to the package directions until al dente, about 8–10 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add shredded chicken and diced tomatoes with green chilies. Sprinkle in smoked paprika, salt, and pepper. Cook for 2–3 minutes.

In a bowl, combine drained spaghetti, chicken mixture, sour cream, and half of the cheeses. Mix until well combined.

Transfer the mixture to the greased baking dish. Top with remaining cheeses and sprinkle with green onions.

Bake for 20 minutes until cheese is melted and bubbly. Let it cool for a few minutes before serving.