Season the chicken pieces with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Use your hands to toss each piece until evenly coated, ensuring every bite packs a punch.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the seasoned chicken pieces and cook until they are browned and cooked through, approximately 6-8 minutes, stirring occasionally. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and saute until fragrant, about 1 minute, taking care not to let it brown too much.

Pour in the chicken broth and bring it to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. This is where deep flavor lives.

Stir in the heavy cream and let the mixture simmer gently for 2-3 minutes, watching it thicken into a creamy pool.

Gradually add the Parmesan cheese, stirring continuously until it has melted and the sauce is smooth and velvety without lumps.

Return the cooked chicken to the skillet and toss to combine with the sauce. Add the lemon juice and chopped parsley, stirring to distribute the bright, herbaceous notes.

In a separate pot, cook the pasta according to package instructions until al dente. Drain and add it straight to the skillet.

Toss the pasta and chicken together over low heat for another 2-3 minutes so every strand is enveloped in sauce and heated through.

Serve immediately, garnished with extra Parmesan and parsley for a final flourish.