Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.

While pasta cooks, season chicken pieces with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat until it shimmers. Add chicken in a single layer and cook for 5-6 minutes until golden, then flip and cook another 4-5 minutes until cooked through.

Push chicken to one side of the skillet and reduce heat to medium. Add butter to the empty space and let it melt completely. Add minced garlic, smoked paprika, and red pepper flakes to the melted butter. Stir constantly for about 30 seconds until the garlic becomes fragrant.

Pour in the heavy cream and add fresh thyme, half the parsley, and half the chives. Let this simmer gently for 2-3 minutes until it thickens slightly.

Add the drained pasta directly to the skillet along with the Parmesan cheese. Toss everything together using tongs, adding pasta water a splash at a time if needed to achieve silky sauce consistency. Taste and adjust seasoning with salt and pepper. Sprinkle remaining fresh herbs on top just before serving.