Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Season the chicken with paprika, Italian seasoning, salt, and black pepper.

Sauté chicken for 5-7 minutes, stirring occasionally, until golden brown and fully cooked. Remove from skillet and set aside.

In the same skillet, melt the butter. Add chopped onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds.

Pour in the chicken broth and heavy cream. Bring to a gentle simmer and reduce heat to low. Simmer for 5 minutes to slightly thicken the sauce.

Return the spaghetti and chicken to the skillet. Toss to coat the pasta evenly in the sauce.

Sprinkle shredded Monterey Jack cheese over the top. Cover the skillet and let sit for 2-3 minutes until the cheese is melted.

Garnish with fresh parsley and serve warm.