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. Stir occasionally to prevent sticking.

Once cooked, drain the spaghetti in a colander and set aside. Do not rinse, as this will wash away the starch that helps the sauce adhere.

In a large skillet, heat the olive oil over medium heat. Add the cooked chicken, garlic powder, onion powder, salt, and black pepper. Sauté for about 5 minutes until the chicken is heated through and slightly golden.

To the skillet with the chicken, add the can of Rotel tomatoes (including juices), softened cream cheese, chicken broth, cumin, and chili powder. Stir well to combine and cook over medium heat until the cream cheese is melted and the sauce is smooth, about 5-7 minutes.

Taste the sauce and adjust seasoning if necessary. If you prefer a thinner sauce, add more chicken broth until desired consistency is reached.

Add the drained spaghetti to the skillet with the sauce. Toss gently to coat the spaghetti evenly with the sauce and chicken mixture.

Serve hot, topped with shredded cheddar cheese and garnished with fresh cilantro and a dollop of sour cream if desired.