Begin by bringing a large pot of salted water to a rolling boil. Add your spaghetti and cook according to package instructions until al dente, typically around 8-10 minutes. Once cooked, carefully drain and set aside.

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

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add minced garlic and sauté for an additional 30 seconds until fragrant.

Pour in the chicken broth and heavy cream into the skillet. Bring the mixture to a simmer for about 5 minutes to thicken.

Return the cooked spaghetti and chicken to the skillet, gently tossing to coat everything in the sauce. Cook for another 2 minutes.

Sprinkle the shredded Monterey Jack cheese over the top and cover with a lid for 2-3 minutes off the heat to allow the cheese to melt.

Garnish with freshly chopped parsley and serve warm.