Bring a large pot of salted water to a boil. Add spaghetti and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season chicken with paprika, Italian seasoning, salt, and pepper. Cook chicken in the skillet for 5-7 minutes until cooked through and golden brown. Remove and set aside.

In the same skillet, melt 2 tablespoons of butter over medium-low heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional 30 seconds.

Pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir to combine and bring to a gentle simmer for about 5 minutes until thickened.

Add cooked spaghetti and reserved chicken to the skillet, tossing gently for 1-2 minutes to coat well in the sauce.

Sprinkle 1 cup of shredded Monterey Jack cheese over the pasta, cover with a lid, and let sit for 2-3 minutes until the cheese melts.

Garnish with freshly chopped parsley and serve warm, enjoying the creamy goodness.