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Preheat oven to 375°F. Cook spaghetti al dente. Drain well.
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Cook onion, garlic and bell pepper in butter until tender. Add flour and seasonings. Cook 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly.
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Remove from heat, add parmesan cheese and 1 cup cheddar. Mix until smooth and melted. Season with season and pepper to taste.
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Combine spaghetti, chicken, cream sauce and canned tomatoes, mix well. Spread in a greased 9×13 dish.
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Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.
