Steps

• Begin by seasoning the diced chicken breasts with garlic powder, onion powder, salt, and pepper. Heat a large skillet over medium heat and add olive oil. Once hot, add the chicken pieces and cook until golden brown and fully cooked through, about 6-7 minutes. Remove from the skillet and set aside.
• While the chicken is cooking, bring a pot of salted water to boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the spaghetti, reserving about half a cup of the pasta water. Set the cooked spaghetti aside.
• In the same skillet used for the chicken, add the chicken broth and bring it to a simmer. Stir in the shredded Monterey Jack cheese until it melts and forms a creamy sauce. If the sauce is too thick, slowly add some reserved pasta water until you reach the desired consistency.
• Return the cooked chicken to the skillet, along with the spaghetti. Toss everything together until the spaghetti is well coated with the cheese sauce and chicken. Stir in the bacon bits and continue cooking for another 2-3 minutes to warm everything through.