1. Cut chicken breasts into bite-sized pieces and season with salt, pepper, garlic powder, onion powder, and paprika.

2. Heat 2 tbsp butter in a large skillet over medium-high heat. Sear chicken pieces until golden brown and cooked through, about 6–8 minutes. Set aside.

3. In the same skillet, reduce heat to medium and add another 2 tbsp butter. Add minced garlic and sauté until fragrant, about 30 seconds.

4. Pour in the heavy cream and bring to a gentle simmer. Stir and scrape the pan to incorporate flavor from the seared chicken.

5. Gradually add Parmesan cheese, stirring continuously until sauce is smooth and creamy.

6. Meanwhile, cook spaghetti in salted water until al dente. Reserve ½ cup pasta water, then drain.

7. Add cooked spaghetti to the sauce and toss to coat. Use reserved pasta water to loosen if needed.

8. Return cooked chicken to the pan, mix gently, and garnish with chopped parsley. Serve hot.