Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente — tender but still firm to the bite.
Reserve ½ cup of the pasta cooking water before draining. This starchy liquid will help loosen and enrich the sauce later. Drain the spaghetti and set aside while preparing the chicken and sauce.
2️⃣ Cook the Chicken Bites
In a large skillet, melt the butter over medium heat until it begins to foam slightly.
Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Add the chicken pieces to the skillet in a single layer. Season generously with salt, pepper, and smoked paprika (if using). Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown on all sides and fully cooked through.
Pour in the lemon juice and sprinkle in the lemon zest, tossing the chicken in the buttery lemon mixture to coat evenly. This adds a bright, tangy glaze to the chicken. Remove from the skillet and set aside on a warm plate.
3️⃣ Make the Creamy Parmesan Sauce
In the same skillet, melt 2 tablespoons of butter over medium heat. Pour in the heavy cream and bring it to a gentle simmer, stirring to loosen any browned bits from the bottom — these add rich flavor.
Stir in the Parmesan cheese and Italian seasoning. Whisk continuously until the sauce becomes smooth, thick, and creamy. If it feels too thick, add a few tablespoons of the reserved pasta water at a time until it reaches your desired consistency.
