Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, combine the cream of mushroom soup, chicken broth, garlic powder, onion powder, and Italian seasoning. Stir until well mixed and heated through.

Add the cooked chicken, bell pepper, and peas to the sauce. Stir to combine and cook for an additional 5 minutes.

Add the cooked spaghetti to the skillet and toss to coat the pasta with the sauce.

Serve hot, garnished with chopped parsley and additional cheese if desired.