1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente (about 8–10 minutes). Reserve ½ cup pasta water, then drain and set aside.

2. Pat chicken dry and cut into cubes or strips. Season with garlic powder, paprika, onion powder, dried parsley, Italian seasoning, salt, and pepper.

3. Heat olive oil in a skillet over medium-high heat. Add chicken in a single layer and sear 4–5 minutes per side until golden and cooked through. Add butter during the last minute if desired. Remove from heat and tent with foil.

4. In a medium saucepan, melt 2 tablespoons butter. Add minced garlic and sauté for 30 seconds. Pour in milk and warm through over medium heat.

5. Stir in Velveeta cubes and melt, whisking constantly. Once smooth, add shredded mozzarella and stir until creamy and stretchy.

6. Season cheese sauce with salt and pepper. Loosen with reserved pasta water if needed.

7. Combine drained spaghetti with hot cheese sauce and mix until fully coated.

8. Plate spaghetti and top with seared chicken. Garnish with fresh parsley and extra mozzarella if desired. Serve hot.