Preheat your oven to 350°F (175°C) and grease a large casserole dish.

In a large pot, cook the chicken over medium heat for 6-7 minutes on each side until cooked through.

Boil the spaghetti in salted water for 8-10 minutes or until al dente, then drain.

In a mixing bowl, combine the shredded chicken, spaghetti, cream of chicken soup, bell peppers, paprika, cayenne pepper, garlic powder, and half of the cheddar cheese.

Transfer the mixture into the greased casserole dish and top with the remaining cheddar cheese.

Bake in the preheated oven for 25-30 minutes until bubbly and golden brown.

Let it rest for 5 minutes before garnishing with green onions and serving.