Step 1

Heat the olive oil in a large soup pot or dutch oven over medium-high heat.

Step 2

Add the cubed chicken, mushrooms, and diced onion to the pot.

Step 3

Season with the garlic powder, Italian seasoning, salt, and pepper.

Step 4

Cook and stir for 5-7 minutes until chicken is seared on all sides and vegetables are soft.

Step 5

Break the spaghetti noodles in half and add to the pot.

Step 6

Pour over the chicken broth and push down the noodles with a wooden spoon if necessary to make sure they are covered by liquid.

Step 7

Turn heat to medium-low and simmer for 10-12 minutes until pasta is cooked through, stirring often to make sure the noodles don't stick.

Step 8

Remove the pan from the heat.

Step 9

Use tongs to toss the cream cheese, parmesan, and parsley together until cheese is melted.