Step 1: Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Before draining, save ½ cup of the pasta water, then drain and set the pasta aside.

Step 2: Melt 2 tbsp butter in a saucepan over medium heat. Add garlic and cook for 30 seconds. Pour in cream and milk, whisking until smooth. Lower the heat and stir in cheddar and Parmesan until melted into a creamy sauce. Season with Italian seasoning, salt, pepper, and red pepper flakes if using. Toss spaghetti in the sauce. Add pasta water if needed to thin.

Step 3: Pat chicken strips dry. Season with Italian seasoning, smoked paprika, dried basil, salt, and pepper.

Step 4: Heat olive oil and 3 tbsp butter in a skillet over medium-high heat. Sear chicken strips 3–4 minutes per side until golden and cooked through. In the last minute, add garlic and toss in the butter.

Step 5: Sprinkle mozzarella over the hot chicken. Let it melt into a gooey layer, then remove from the heat.

Step 6: Serve the creamy spaghetti on one side of the plate and the mozzarella chicken on the other. Spoon extra garlic butter from the skillet over the chicken. Garnish both with parsley and serve hot.