In a large pot, bring salted water to a boil.

Add spaghetti to boiling water and cook until al dente, about 8-10 minutes.

In a skillet, heat olive oil over medium heat. Add diced bell pepper and onion, sautéing until softened, about 5 minutes.

Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

Stir in the shredded chicken and cream of chicken soup, mixing until combined.

Pour in chicken broth and add paprika, stir until well combined, and simmer for 5 minutes.

Drain the cooked spaghetti in a colander and return it to the pot.

Add the chicken and sauce mixture to the spaghetti, tossing to coat evenly.

Sprinkle shredded cheese over the top, season with salt and pepper, and stir until the cheese is melted.

Let sit for a few minutes before serving.