Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package instructions, typically around 8–10 minutes, until al dente. Drain and set aside.

While the pasta cooks, season the chicken breasts with salt, black pepper, garlic powder, and onion powder.

Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 5–7 minutes on each side until golden brown and cooked through.

Transfer the browned chicken to a cutting board and let it rest a few minutes before slicing into bite-sized pieces.

In the same skillet, add salsa and simmer for 3–5 minutes, stirring occasionally.

Return sliced chicken to the skillet and stir to coat with the salsa, cooking for an additional 2–3 minutes.

Add drained spaghetti to the skillet and toss until well-coated with the sauce.

Sprinkle Monterey Jack cheese over the top and cover to let it melt on low heat for 2–3 minutes.

Top with crumbled bacon and green onions before serving.