Pat chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika (if using).

Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 4-6 minutes, flipping occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside.

While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

In the same skillet used for chicken (do not clean), melt 2 tbsp unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Sprinkle the flour into the skillet and whisk continuously for 1-2 minutes to create a roux. Gradually pour in the chicken broth, whisking constantly to prevent lumps, until smooth. Bring to a simmer.

Stir in the heavy cream, Parmesan cheese, chopped fresh parsley, and red pepper flakes (if using). Simmer gently for 3-5 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Season with salt and black pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta water.

Add the cooked chicken and drained pasta to the creamy sauce in the skillet. Toss everything together until the pasta and chicken are well coated. If needed, add a little more reserved pasta water to loosen the sauce.

Divide the creamy chicken pasta among plates. Garnish with additional grated Parmesan cheese and fresh parsley, if desired. Serve hot.