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

Season chicken pieces with salt, pepper, and half of the smoked paprika. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

In the same skillet, melt remaining butter. Add minced garlic and cook for 1 minute until fragrant. Add remaining smoked paprika, cayenne pepper, oregano, and dried parsley. Stir constantly for 30 seconds to toast the spices.

Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer, then reduce heat to low. Stir in grated parmesan cheese until melted and sauce thickens slightly. Add cooked pasta and chicken back to the skillet, tossing to coat evenly. If sauce is too thick, add reserved pasta water as needed.

Garnish with fresh parsley and additional parmesan if desired. Serve immediately while hot.