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

In a skillet, cook boneless, skinless chicken breasts for 6-7 minutes on each side until fully cooked.

Boil spaghetti in salted water for 8-10 minutes until al dente, then drain and set aside.

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

Transfer the mixture into the casserole dish and top with the remaining cheddar cheese.

Bake for 25-30 minutes until cheese is bubbly and golden brown.

Let it sit for 5 minutes then garnish with chopped green onions before serving.