Boil the spaghetti according to package instructions until al dente. Drain well and set aside.

Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook 5-7 minutes until golden brown and cooked through. Season with salt and pepper.

Toss in the diced onion and minced garlic, sautéing 3-4 minutes until the onion softens and turns translucent.

Stir in the cream of chicken soup, chicken broth, sour cream, and Italian seasoning. Let it simmer 3-5 minutes until warmed through.

Add the cooked spaghetti to the skillet, gently tossing to coat the pasta in the creamy sauce.

Stir in the shredded cheddar cheese and keep mixing until completely melted and the sauce is smooth and creamy.

Taste test, adjust salt and pepper if needed. Serve hot, garnished with fresh parsley.