Bring a large pot of salted water to boil for pasta. Cook according to package directions until al dente, reserving 1 cup pasta water before draining.

Pat chicken cubes dry and season with salt, pepper, Italian seasoning, and paprika. Let rest 5 minutes.

Heat olive oil in large skillet over medium-high heat. Add chicken in single layer, cook 2-3 minutes per side until golden and cooked through. Remove and set aside.

In same skillet, reduce heat to medium and add 4 tbsp butter. Add 6 cloves minced garlic, cook 1 minute until fragrant. Return chicken and toss to coat.

In another large pan, melt 2 tbsp butter over medium heat. Add 3 cloves minced garlic and red pepper flakes, cook 30 seconds.

Add white wine if using, let reduce by half. Pour in heavy cream, bring to gentle simmer and cook 2-3 minutes until slightly thickened.

Gradually whisk in Parmesan cheese until melted and smooth. Season with salt and white pepper to taste.

Add drained pasta to cream sauce, toss to coat. Add pasta water gradually if sauce seems too thick.

Transfer pasta to serving plates, top with garlic butter chicken bites and remaining garlic butter from skillet.

Garnish with fresh parsley and additional Parmesan cheese. Serve immediately with lemon wedges if desired.