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Cook the spaghetti according to package directions, drain, and set aside.
Heat butter and olive oil in a large skillet over medium heat. Add the chicken and season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook until golden.
Add onion if using and cook 2–3 minutes until softened.
Stir in the minced garlic and cook 1 minute until fragrant.
Pour in heavy cream and chicken broth, stirring as it begins to simmer.
Add Parmesan and mozzarella, stirring until the sauce melts into a smooth, creamy garlic-Parmesan blend.
Add the cooked spaghetti and toss until every noodle is coated in the creamy mozzarella sauce.
Let simmer 1–2 minutes to thicken.
Garnish with parsley or a pinch of red pepper flakes and serve warm.