Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the spaghetti and cook according to the package directions until al dente, usually about 8-10 minutes. Drain and set aside.

Season the chicken breasts generously on both sides with salt, black pepper, garlic powder, and onion powder. Let it sit for a few minutes to allow the spices to penetrate.

Heat a large skillet over medium-high heat and add olive oil. Add the seasoned chicken breasts and sear for about 5-7 minutes on each side, until golden brown and reaches an internal temperature of 165°F. Remove and let rest.

In the same skillet, add the salsa over medium heat. Simmer for about 3-5 minutes, stirring occasionally, until it thickens slightly.

Slice the resting chicken into bite-sized pieces and return it to the skillet with the simmering salsa, stirring gently to combine and cook for an additional 2-3 minutes.

Lower the heat and add the drained spaghetti directly to the skillet. Toss gently for a couple of minutes until well-coated with the salsa.

Sprinkle the shredded Monterey Jack cheese evenly over the mixture and cover the skillet. Let it sit for 2-3 minutes to melt the cheese.

Remove the lid and top with crumbled bacon and chopped green onions. Serve hot from the skillet.