Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

While pasta cooks, season chicken pieces with salt, pepper, and half of the smoked paprika. Heat a large skillet over medium-high heat and cook chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in remaining smoked paprika and onion powder. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Reduce heat to low and stir in heavy cream. Add cooked pasta and chicken back to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached. Stir in Parmesan cheese until melted and creamy.

Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately while hot.