Slice the chicken into bite-sized pieces, approximately ½-¾ inch each. Combine garlic powder, onion powder, cayenne pepper, and salt in a small bowl. Coat the chicken evenly with this spice mixture.

Heat the cooking oil in a deep skillet over medium-high heat until it shimmers. Add the seasoned chicken to the pan and sear until browned on all sides. Note that the chicken does not need to be fully cooked at this stage.

To the skillet, add uncooked pasta, diced tomatoes (along with their liquid), and chicken broth. Stir to deglaze the pan, ensuring any browned bits are incorporated.

Cover the skillet with a lid and bring the mixture to a vigorous simmer. The broth will not completely submerge the pasta. Stir briefly, replace the lid, and reduce the heat to medium-low.

Let the pasta cook in the broth for 10-12 minutes, stirring occasionally to prevent sticking. Ensure the lid is returned after each stir. The pasta should become tender as the majority of the liquid is absorbed.

Once the pasta is al dente and a small amount of thickened broth remains, add cream cheese, butter, hot sauce, and Worcestershire sauce. Stir gently over medium-low heat until the cream cheese is fully incorporated into the sauce.

Sprinkle the shredded Monterey Jack cheese into the skillet, stirring until melted. Garnish with sliced green onions if desired. Serve immediately while hot.