In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and season with salt, pepper, and paprika. Cook for about 5-7 minutes, or until the chicken is cooked through and golden brown.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat and garnish with fresh parsley.

In a large pot, bring salted water to a boil. Add the twisted pasta and cook according to package instructions until al dente. Drain and set aside.

In the same skillet used for the chicken, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.

Pour in the heavy cream and bring to a simmer. Stir in the Cajun seasoning and let it cook for about 3-4 minutes until slightly thickened.

Remove from heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Add the cooked twisted pasta to the Cajun Alfredo sauce, tossing to coat evenly.

Plate the spicy Cajun Alfredo pasta and top with the garlic butter chicken bites. Garnish with additional fresh parsley if desired.