Cook the spaghetti: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside. Tip: Drizzle a little olive oil into the pot after draining to prevent sticking.

Prepare the chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Note: If using leftover chicken, simply sauté it until warmed.

Add garlic: Once the chicken is cooked, add minced garlic to the skillet. Sauté for about a minute, until fragrant.

Create the creamy sauce: Lower the heat and pour in the heavy cream. Stir, allowing it to simmer gently. Gradually add in the shredded cheese, stirring continuously until melted and creamy.

Combine pasta and sauce: Add the cooked spaghetti to the skillet. Toss until all the pasta is well-coated in the cheesy sauce. If it seems too thick, add a splash of pasta water to reach your desired consistency.

Garnish and serve: Remove from heat and sprinkle with chopped parsley for a fresh touch. Serve immediately.