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Bring a large pot of salted water to a boil and cook the spaghetti until tender, about 9 to 11 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat for about 2 minutes.
Add the chicken pieces, season with paprika, salt, and pepper, and cook for 6 to 8 minutes until golden and fully cooked. Remove and set aside.
In the same skillet, melt butter and add garlic. Cook for about 30 seconds until fragrant.
Return the chicken to the skillet and toss it in the garlic butter. Remove from heat and set aside.
In a separate pan, melt butter over medium heat. Add garlic and cook for about 30 seconds.
Pour in the heavy cream and milk, stirring well. Let it simmer for 3 to 4 minutes until slightly thickened.
Add Parmesan, mozzarella, and cheddar cheese, stirring until melted and smooth.
Season with salt, pepper, and Italian seasoning. Stir in spinach if using and let it wilt.
Add the cooked spaghetti and toss until fully coated in the creamy sauce.
Serve the garlic butter chicken over or alongside the creamy spaghetti. Garnish with fresh parsley and serve warm.