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

Cook the chicken over medium heat for about 6-7 minutes per side until it’s golden and fully cooked. Remove from heat and shred.

In a separate pot, boil salted water and cook the spaghetti until al dente (about 8-10 minutes). Drain and set aside.

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

Transfer the mixture to the greased casserole dish and top it with the remaining cheese.

Bake for 25-30 minutes or until the casserole is bubbling and golden brown on top.

Allow the dish to rest for about 5 minutes before garnishing with sliced green onions and serving.