Begin by boiling a large pot of salted water. Add 8 oz of spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the spaghetti in a colander and set it aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add 1/2 cup of chopped onions and 1/2 cup of chopped bell peppers. Sauté for 5-7 minutes, stirring occasionally until the vegetables are softened.

To the sautéed veggies, add 1 can (10.5 oz) of cream of chicken soup, 1 cup of sour cream, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, and 1/2 cup of milk. Stir well to combine, cooking for an additional 2-3 minutes until smooth and heated through.

Next, stir in 2 cups of shredded cooked chicken and half of the 1 cup of shredded Monterey Jack cheese into the sauce. Allow it to heat for about 2-3 minutes until the cheese has melted.

Add the cooked spaghetti to the skillet and toss gently to coat the pasta evenly with the creamy sauce. Stir for 2 minutes to ensure every strand is enveloped in the mixture.

If you prefer a baked version, preheat your oven to 350°F (175°C). Transfer the mixture into a greased baking dish. Top with the remaining Monterey Jack cheese and 1/2 cup of shredded cheddar cheese. Bake for 20-25 minutes until bubbling and golden brown.

Once removed from the oven, let cool for a few minutes before garnishing with freshly chopped parsley. Serve warm, ideally with garlic bread and a fresh green salad.