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

While pasta cooks, season chicken cubes with salt, pepper, and half of the smoked paprika. Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.

In the same skillet, melt remaining butter. Add minced garlic and cook until fragrant, about 30 seconds. Add remaining spices (smoked paprika, cayenne, parsley, onion powder, garlic powder) and stir to combine.

Pour in chicken broth to deglaze the pan, scraping up any browned bits. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce begins to thicken.

Return cooked chicken to the skillet along with the cooked pasta. Toss everything together until well coated in the creamy cowboy butter sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

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