Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving a splash of pasta water.

Season Chicken: Pat the chicken dry and cut it into bite-sized cubes. Season with paprika, salt, and black pepper.

Sear Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until golden and fully cooked.

Make Garlic Butter: Reduce the heat slightly. Add 2 tablespoons of butter and the minced garlic to the skillet. Stir for 1 to 2 minutes until fragrant. Remove the chicken and set aside.

Build Sauce: In the same skillet, add the remaining 1 tablespoon of butter, heavy cream, and grated Parmesan cheese. Stir until smooth and let it simmer for 3 to 4 minutes until slightly thickened.

Add Pasta: Toss the cooked pasta into the creamy sauce until well coated. Add a splash of reserved pasta water if the sauce feels too thick.

Return Chicken: Add the garlic butter chicken bites back to the skillet and toss gently to combine.

Serve: Garnish with fresh parsley and serve hot.

Notes

Add a splash of pasta water if the sauce gets too thick.

Freshly grated Parmesan melts more smoothly than pre-shredded cheese.

For a spinach version, stir in a handful of fresh spinach just before serving.