Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.
In a bowl, season the chicken pieces with paprika, garlic powder, salt, and pepper. Toss to coat evenly.
Heat olive oil in a large skillet over medium heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
Add 2 tablespoons of butter and 3 cloves of minced garlic to the skillet with the chicken. Stir to coat the chicken in the garlic butter and cook for 1-2 minutes until fragrant. Remove the chicken from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the remaining 2 cloves of minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream, stirring to combine. Bring to a gentle simmer.
Stir in the Parmesan cheese and Italian seasoning. Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly and the cheese is fully melted.
Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
Stir in the chopped parsley and season with salt and pepper to taste.
Top the creamy pasta with the garlic butter chicken bites. Garnish with extra parsley and freshly grated Parmesan if desired. Serve immediately while hot.
