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, about 6-8 minutes. Remove chicken from the skillet and set aside.

In the same skillet, reduce the 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 to a simmer, scraping up any browned bits from the skillet.

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

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

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

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

Cook for another 2-3 minutes to ensure everything is heated through. Serve immediately, garnished with extra Parmesan and parsley if desired.