12 ounces spaghetti, cooked al dente

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup shredded Monterey Jack cheese

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1 cup chicken broth

1/2 cup heavy cream

2 tbsp olive oil

1 tbsp butter

1 tsp paprika

1 tsp Italian seasoning

Salt and black pepper, to taste

Fresh parsley for garnish

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Cook the Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving some pasta water in case you need it.
Cook the Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the chicken pieces, seasoning with salt, black pepper, paprika, and Italian seasoning. Cook for 6-8 minutes until browned and cooked through. Remove chicken from skillet and set aside.
Sauté Onion and Garlic: In the same skillet, sauté the chopped onion for 2 minutes, then add the minced garlic and cook for another 1 minute.
Make the Sauce: Pour in chicken broth and simmer for 2-3 minutes. Add heavy cream, simmering for another 2-3 minutes until the sauce thickens.
Combine: Return chicken to the skillet and stir. Add the cooked spaghetti, tossing to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water to thin it out.
Add Cheese: Stir in shredded Monterey Jack cheese until it melts and the sauce becomes creamy.
Garnish and Serve: Garnish with fresh parsley and serve immediately.

For extra flavor, add sautéed spinach, bell peppers, or mushrooms.

For a spicier dish, add red pepper flakes or hot sauce.

Use a different cheese like cheddar or mozzarella for a different flavor profile.

To make it lighter, substitute heavy cream with half-and-half or milk and use a low-fat cheese.