Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining butter. Sauté the onion and garlic until softened and fragrant, about 3 minutes. Stir in the smoked paprika, cayenne pepper, and dried thyme, cooking for another 30 seconds.

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until slightly thickened. Stir in the Parmesan cheese until melted and smooth.

Add the cooked pasta and chicken back into the skillet, tossing everything together until well coated in the creamy sauce. Garnish with fresh parsley and serve immediately.