Creamy Chicken with Pasta and Broccoli

My entire family loves this recipe. Nick often fixes it when I'm teaching and there are rarely leftovers (this makes a lot, so that should tell you how much they like it).

1 lb uncooked spaghetti
1 lb broccoli florets
1 T margarine
1 lb chicken breast cut into strips
1/2 c chopped onions
1 (10.75 oz) can cream of chicken soup
2/3 c milk
2/3 c water
1 (3oz) pkg cream cheese, cubed and softened
3/4 c grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in teh broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.

2. Melt the margarine in a skillet over medium heat, and cook the chicken and onion 5 minutes until chicken juices run clear and onions are tender.

3. In a bowl, whisk together the soup, milk, water, cream cheese, and Parmesan cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.