Start by cooking your pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

While pasta cooks, season chicken cubes with salt, pepper, and smoked paprika. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.

In the same skillet, add remaining 2 tablespoons of butter. Add minced garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic. Add red pepper flakes if using, and cook for another 30 seconds.

Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. This adds incredible flavor to your sauce. Reduce heat to medium-low and stir in heavy cream. Let it simmer for 2-3 minutes until the sauce starts to thicken slightly.

Add cooked pasta and chicken back to the skillet, tossing to coat everything in the creamy garlic butter sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Stir in parmesan cheese until melted and creamy.

Garnish with fresh parsley and additional parmesan cheese if desired. Serve immediately while hot for the ultimate comfort food experience.