Season cubed chicken 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 butter and minced garlic. Sauté for 1 minute until fragrant. Add cayenne pepper, oregano, and red pepper flakes, stirring constantly for 30 seconds to bloom the spices.

Add chicken broth and pasta to the skillet. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.

Stir in heavy cream and Parmesan cheese. Return the cooked chicken to the skillet. Simmer for 2-3 minutes until sauce thickens slightly. Garnish with fresh parsley and extra Parmesan if desired.