Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

Once cooked, drain the spaghetti in a colander and set aside. Do not rinse, as you want the starch to help the sauce adhere to the pasta.

In a large skillet, heat the olive oil over medium heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.

Remove the cooked chicken from the skillet and set aside. Drain any excess oil if necessary, leaving about 1 tablespoon in the skillet.

In the same skillet, add the cream of chicken soup, chicken broth, and milk. Stir well to combine and bring to a gentle simmer over medium heat.

Add the cubed Velveeta cheese, garlic powder, and onion powder to the skillet. Stir continuously until the cheese is fully melted and the sauce is smooth, about 5 minutes.

Add the cooked chicken and drained spaghetti to the cheese sauce. Stir gently to coat the pasta and chicken evenly with the sauce. Cook for an additional 2-3 minutes until everything is heated through.

If using, sprinkle the shredded cheddar cheese on top and cover the skillet for 1-2 minutes until the cheese melts.

Garnish with chopped fresh parsley before serving. Enjoy your creamy chicken spaghetti with Velveeta hot!