Here’s how to bring this delightful dish to life in your kitchen:

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chicken strips, seasoning with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes.
3. Remove the chicken from the skillet and set aside. In the same skillet, add chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
4. Gradually stir in the Monterey Jack and Parmesan cheese until melted and the sauce is smooth and creamy.
5. Add the diced tomatoes and cooked chicken back into the skillet, stirring to coat everything in the sauce.
6. Combine the cooked spaghetti with the sauce, tossing to ensure every strand is covered.
7. Garnish with fresh cilantro and sliced jalapeño if desired. Serve immediately.

This recipe reminds me of the countless times I watched my abuela create magic with a few simple ingredients, teaching me that great food doesn’t have to be complicated.