Bring a big pot of salted water to a boil. Toss in the spaghetti and cook it al dente — firm but not chewy. Don’t overthink it. Drain and set aside. A little olive oil toss helps if you’re prone to noodle clumps.

Why now? Because once the sauce starts happening, you won’t want to pause.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Meanwhile, season your chicken chunks with paprika, Italian seasoning, salt, and pepper. Be generous. This is where flavor gets built.

Once the oil shimmers, add the chicken. Let it sit still for a moment — resist the urge to stir too soon. You want browning, not steaming. Flip as needed. Cook for 6–7 minutes, until fully cooked through. Then pull it out and set it aside. (No need to be perfect — just not pink.)

Same pan, no cleaning — that’s where the magic lives. Toss in 1 tablespoon butter, then the chopped onion. Sauté until it's soft and just starting to turn translucent, 3–4 minutes tops. Add garlic next. Stir for 30 seconds until fragrant, but don’t walk away. Burnt garlic = game over.

Pour in the chicken broth and heavy cream. Stir slowly. Keep the heat on low-medium — you want a gentle simmer, not a rolling boil. Let it bubble for about 5 minutes until it thickens just enough to coat the back of a spoon.

If it starts to separate? Kill the heat for a minute. It’ll calm down.

Slide the chicken back in. Add the cooked pasta. Now toss it all — slowly, deliberately. You’re coating, not scrambling. The sauce should cling, not puddle.

Sprinkle Monterey Jack cheese over everything. Don’t mix. Just cover and let it sit off the heat, lid on, for 2–3 minutes. That steam will do the heavy lifting and melt the cheese to perfection.

Uncover. Take in that cheesy, savory aroma. Add parsley if you’ve got it — it’s not mandatory, but it does freshen up the plate. Taste. Adjust salt or pepper if needed. Serve warm. Try not to fight over seconds.