Begin by cutting the boneless, skinless chicken breasts into bite-sized pieces. Season the chicken with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.

Add the seasoned chicken pieces to the skillet, sauté for about 5-7 minutes until browned and fully cooked.

Mix in the diced bell peppers and sauté for another 3-4 minutes until the peppers are slightly tender.

Lower the heat and pour in the heavy cream, stirring gently. Add the softened cream cheese and continue stirring until melted.

Gradually fold in the shredded cheddar cheese, stirring until fully melted and the sauce thickens.

Remove from heat and taste the sauce, adjusting seasoning as needed.

Garnish with freshly chopped parsley and serve immediately, either on its own or over cauliflower rice.