Start by bringing a large pot of salted water to a boil. Cook the spaghetti according to package directions, then reserve 1/4 cup of pasta water before draining and setting it aside.

Season the chicken pieces with garlic powder, Italian seasoning, paprika (if using), salt, and black pepper.

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and cook for about 4–5 minutes until golden and cooked through. Remove from the skillet and set aside.

Lower the heat to medium. Add the butter and minced garlic to the skillet, sautéing for about 30 seconds until it becomes fragrant.

Pour in the heavy cream and chicken broth, allowing it to come to a gentle simmer.

Stir in the grated Parmesan and shredded mozzarella cheese until the sauce is smooth, creamy, and full of cheesy goodness.

Add the cooked spaghetti to the skillet and toss until every strand is coated with the garlic Parmesan sauce. If it’s too thick, use reserved pasta water to achieve your desired consistency.

Return the cheesy chicken bites to the skillet, mixing everything together. Let it simmer for another 1–2 minutes for the flavors to meld beautifully.

Garnish with fresh parsley or green onions, then serve immediately!