Bring a large pot of water to a boil, salt it generously, and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Meanwhile, season the chicken pieces with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.

Heat 1 tablespoon olive oil and the butter in a large skillet over medium high heat. Add the chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, heat another tablespoon of olive oil over medium heat. Add the diced red onion and green bell pepper, and saute for 5 minutes until softened.

Stir in the garlic powder, cumin, paprika, oregano, salt, black pepper, and tomato paste and cook for 1 to 2 minutes until fragrant.

Add the chicken stock and stir, scraping the bottom of the skillet to release any browned bits. Reduce the heat to low and mix in the cream cheese and cheddar until it melts and blends into the sauce.

Toss in the cooked pasta, adding reserved pasta water as needed to create a silky sauce. Stir in the cooked chicken, let it warm through, and finish with fresh parsley.