Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving about ½ cup of pasta water, and set the pasta aside.

Step 2: Season the Chicken
While the spaghetti is cooking, season the chicken pieces with salt, pepper, paprika, and Italian seasoning. Toss to coat the chicken evenly with the spices.

Step 3: Cook the Chicken
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the seasoned chicken pieces and cook for 6-8 minutes, or until golden brown and cooked through. Stir occasionally to ensure the chicken cooks evenly on all sides. Once the chicken is cooked, remove it from the skillet and set it aside.

Step 4: Make the Lemon Garlic Butter Sauce
In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic. Add the lemon zest and juice, stirring to combine, then pour in the heavy cream and bring it to a simmer. Let the sauce simmer for about 2-3 minutes, allowing it to thicken slightly.

Step 5: Add Parmesan Cheese and Combine
Stir in the grated Parmesan cheese and garlic powder. Continue to simmer for another 1-2 minutes until the cheese is melted and the sauce is smooth. Taste the sauce and adjust the seasoning with salt and pepper as needed. Return the cooked chicken to the skillet, tossing to coat it in the sauce. Add the cooked spaghetti and toss everything together, adding a bit of reserved pasta water if needed to help the sauce coat the pasta. Garnish with chopped fresh parsley and serve immediately.