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Season the chicken thighs with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken on both sides until golden and cooked through. Remove and set aside.
In the same skillet, lower the heat and add minced garlic. Sauté for about one minute until fragrant.
Pour in the chicken broth and heavy cream. Stir and bring to a gentle simmer for 3-4 minutes.
Lower the heat and stir in shredded Monterey Jack cheese until melted and smooth.
Cook the spaghetti according to package directions until al dente.
Add the cooked spaghetti to the skillet and toss to coat in the sauce.
Slice the seared chicken and return it to the pan.
Toss everything together and heat through for a minute.
Garnish with chopped fresh parsley before serving.