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Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Season the chicken pieces with paprika, Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook for 5-7 minutes, or until golden brown and fully cooked. Remove the chicken and set aside.
In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the chicken broth and heavy cream. Stir well and bring to a gentle simmer. Reduce the heat to low and let the sauce thicken slightly, about 5 minutes.
Add the cooked spaghetti and chicken back into the skillet. Toss to combine until the pasta is fully coated in the sauce.
Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the skillet and let it sit for 2-3 minutes, or until the cheese melts.
Remove from heat, garnish with fresh parsley, and serve warm.