Begin by boiling a large pot of salted water. Add 8 ounces of spaghetti and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain the pasta well and set it aside in a large mixing bowl.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add ½ cup of chopped onion and ½ cup of chopped bell pepper, sautéing for 5-7 minutes until the vegetables are tender.

Stir in one can of cream of chicken soup, 1 cup of sour cream, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ½ cup of milk into the skillet. Cook over low heat for about 2-3 minutes, stirring continuously.

Add 2 cups of shredded cooked chicken to the skillet and gently fold it into the sauce. Next, sprinkle in ½ cup of shredded Monterey Jack cheese, stirring until melted.

Carefully add the reserved spaghetti to the sauce mixture in the skillet. Toss everything together until well-coated.

If you prefer a baked version, preheat your oven to 350°F. Transfer the mixture into a greased baking dish and top with the remaining cheeses. Bake for 20-25 minutes until bubbly and golden brown.

Remove from the oven, let cool for a few minutes, garnish with parsley and serve warm.