Bring a large pot of salted water to a rolling boil.

Add 12 oz spaghetti and cook 8–10 minutes until al dente (check package for time).

Reserve 1/2 cup pasta water, then drain pasta and set aside.

Pat chicken strips dry and season with garlic powder, paprika, salt, and pepper.

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.

Add chicken in a single layer; sear 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C).

Remove chicken to a plate and keep warm.

In the same skillet, reduce heat to medium and add a little more butter if pan is dry.

Sauté minced garlic until fragrant, about 30 seconds — don’t brown it.

Pour in 1 cup chicken broth and scrape up browned bits.

Stir in 1 cup heavy cream and 2 oz cream cheese; whisk until smooth.

Add 1 cup shredded cheddar and 1/2 cup grated Parmesan, stirring until melted.

Season with Italian seasoning, crushed red pepper (if using), salt, and black pepper.

Simmer gently for 2–3 minutes until the sauce thickens slightly.

Return chicken to the pan, then add drained spaghetti.

Toss everything together; if sauce seems too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.

Taste and adjust salt, pepper, or red pepper flakes.

Transfer to a serving platter or individual bowls.

Garnish with chopped parsley or basil, extra Parmesan, and a drizzle of melted butter for sheen and flavor.

Serve immediately.