Season the chicken generously with salt, pepper, and paprika if using. Heat olive oil in a skillet over medium heat, then add the chicken. Let it cook undisturbed for a few minutes so it develops a golden crust, then stir and cook until tender and cooked through.

While the chicken cooks, bring a pot of salted water to a boil. Add the noodles and cook until just al dente. You want them tender but still holding their shape. Drain and set aside, reserving a little pasta water if needed.

Lower the heat slightly and add butter to the chicken pan. As it melts, add garlic and thyme. The aroma should be warm and inviting, not sharp. Pour in the chicken broth and let it simmer briefly, scraping up any flavorful bits from the pan.

Add the cooked noodles directly into the skillet. Toss gently so the butter and sauce coat every strand. If the noodles look dry, add a splash of reserved pasta water. Taste and adjust seasoning.

Remove from heat and sprinkle with parsley and Parmesan if desired. Serve immediately while everything is hot and glossy.