1-First: cook the pasta in boiling salted water until it’s al dente, then drain and set it aside to keep it ready for mixing later.

2-Next, in a skillet, heat 2 tablespoons of olive oil over medium-high heat and cook the 900 grams of bite-sized chicken pieces, seasoned with 1/2 teaspoon salt and 1/4 teaspoon black pepper, for 6-8 minutes until fully cooked.

3-Remove the chicken from the skillet and set it aside; in the same skillet, combine the can of diced tomatoes with green chilies (including the liquid), cream of chicken soup, cubed cream cheese, chicken broth, and heavy cream, stirring until smooth and the cream cheese melts completely.

4-Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cumin, and 1/2 teaspoon chili powder to the sauce, then simmer for about 5 minutes to let it thicken and blend the flavors.

5-Return the cooked chicken to the skillet and add the pasta, tossing everything together to coat evenly.

6-Finally, remove from heat and stir in the 2 cups of shredded cheddar cheese until it’s fully melted, then garnish with fresh parsley or Italian seasoning if you like, and serve immediately for the best taste and texture.