Bring a large pot of salted water to a rolling boil. Cook pasta according to package instructions until al dente, around 8-10 minutes. Reserve 1/2 cup of pasta water, then drain.

In a mixing bowl, toss boneless chicken pieces with paprika, Italian seasoning, salt, and pepper. Heat a skillet over medium-high heat with olive oil and butter. Sauté chicken for 4-6 minutes until golden brown. Add minced garlic and sauté for 30 seconds before removing from skillet.

In the same skillet, melt additional butter and sauté minced garlic until fragrant. Pour in heavy cream, stirring continuously, and bring to a simmer. Whisk in Parmesan cheese until smooth. Add reserved pasta water to adjust thickness if needed.

Combine the cooked pasta with the creamy sauce in the skillet, stirring until coated. Fold in the garlic butter chicken bites and warm for an additional minute. Serve immediately, garnishing with chopped parsley and extra Parmesan.