Cook spaghetti in salted boiling water until al dente, then drain.

Heat olive oil in a large skillet over medium-high heat.

Add cooked and diced chicken to the skillet and cook for 6 minutes, seasoning with salt and pepper.

Add sliced onions and bell peppers to the skillet and cook until tender, about 4 minutes.

Stir in chili powder, cumin, and oregano until the chicken and vegetables are coated.

Add fire-roasted diced tomatoes and stir to combine.

Pour in chicken broth and half-and-half cream.

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

Incorporate shredded cheddar cheese and pepper jack cheese, stirring until the sauce is creamy and the cheese is melted.

Garnish with fresh chopped cilantro before serving.