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Preparation:
Cook the spaghetti:
Bring a large pot of salted water to a boil, then cook the spaghetti al dente according to the package instructions.
Fry the chicken:
While the pasta is cooking, cut the chicken into bite-sized pieces. Season with salt, pepper, and paprika.
Heat the oil or butter in a pan and fry the chicken until golden brown on all sides. Briefly fry the garlic (if using) at the end.
Prepare the cheese sauce:
Reduce the heat slightly. Add cream or milk to the chicken and bring to a boil briefly. Then stir in the cheese until it melts and forms a creamy sauce. Season with salt and pepper.
Toss:
Drain the spaghetti (reserve some of the pasta water), add it to the sauce, and mix well. If necessary, add a little of the pasta water for more creaminess.
To serve:
Plate, sprinkle with chopped parsley or basil, and top with a little more cheese, if desired.
Tip: You can also expand the recipe with mushrooms, spinach, or sun-dried tomatoes.
