Cut chicken into bite-sized chunks. In a pan, cook chicken, then add garlic powder and salt and pepper to taste.
While the chicken is cooking, prepare the pasta according to the instructions. Splash a 9x13 heating dish with a nonstick cooking splash. Preheat the oven.
Drain pasta, return to pot. Add chicken, both cans of chicken soup, 1 cup Monterrey Jack cheese - mix well.
Pour into the prepared baking dish. Top with a cup of Monterrey Jack cheese.
Bake at 400 degrees for about 20 minutes until the cheese melts and begins to brown.
