Season the chicken pieces with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.

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

In the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.

Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet.

Stir in heavy cream and let the mixture simmer for another 2-3 minutes.

Gradually add the Parmesan cheese, stirring continuously until melted and the sauce is smooth.

Return the cooked chicken to the skillet and toss to combine with the sauce. Add the lemon juice and chopped parsley, stirring to mix.

In a separate pot, cook the pasta according to the package instructions. Drain and add to the skillet, tossing to coat the pasta evenly with the sauce and chicken.

Cook for another 2-3 minutes to ensure the pasta is well combined and heated through.

Serve immediately, garnished with extra Parmesan and parsley if desired.