In a large skillet, heat the olive oil over medium heat. Add the bite-sized chicken pieces, garlic powder, onion powder, salt, and black pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. This ensures the chicken is flavorful and tender.

While the chicken is cooking, 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. Drain the pasta in a colander and set aside.

In the same skillet with the cooked chicken, add the can of Rotel tomatoes (with juices), chicken broth, heavy cream, dried oregano, dried basil, and cayenne pepper (if using). Stir well to combine and bring the mixture to a simmer over medium heat. This will create a rich and flavorful sauce.

Once simmering, reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. This adds creaminess and a cheesy flavor to the sauce.

Add the cooked spaghetti to the skillet with the sauce and chicken. Toss gently to coat the pasta evenly with the sauce. Cook for an additional 2-3 minutes to heat through.

Serve hot, garnished with additional shredded cheddar cheese if desired. Enjoy your delicious Rotel Chicken Spaghetti!