Preheat your oven to 375°F (190°C).
Season the chicken strips with salt, pepper, and Italian seasoning.
Melt 2 tablespoons of butter in a large skillet over medium heat, then add minced garlic and sauté for 1 minute.
Add the chicken and cook until golden brown and cooked through, about 5-6 minutes per side.
While the chicken cooks, bring a large pot of salted water to a boil and cook spaghetti until al dente; then drain.
In the same skillet, add remaining 2 tablespoons of butter, then stir in heavy cream and chicken broth, bringing to a simmer.
Let the sauce thicken for 3-4 minutes, then stir in cheddar and Parmesan cheese until melted and smooth.
Toss the cooked spaghetti in the creamy sauce, then place in a baking dish and top with cooked chicken.
Sprinkle extra Parmesan cheese on top and bake for 15-20 minutes or until golden and bubbly.
Let the dish rest for a few minutes, then garnish with fresh parsley and serve hot.
