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

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken breast with paprika, Italian seasoning, salt, and pepper. Add to the skillet and cook for 5-7 minutes until golden brown. Remove and let rest.

In the same skillet, lower the heat and add 2 tablespoons of butter. Add chopped onion and sauté for 3-4 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.

Pour in 1 cup of chicken broth and ½ cup of heavy cream, stirring to combine. Increase heat to simmer and cook for 5 minutes until sauce thickens.

Return cooked spaghetti and sliced chicken to the skillet. Toss to coat spaghetti with the sauce and heat through for 2-3 minutes.

Sprinkle 1 cup of shredded Monterey Jack cheese over the mixture. Cover and cook on low heat for 2-3 minutes until cheese melts.

Remove from heat and garnish with freshly chopped parsley before serving.