Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Push the onions and garlic to the side of the skillet and add the chicken pieces. Cook until they are no longer pink in the centre.
Mix in the dried oregano, dried thyme, paprika, and chili flakes. Stir well to coat the chicken evenly with the spices.
Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for about 5-7 minutes, or until the sauce thickens slightly.
Season the sauce with salt and pepper to taste.
Add the cooked pasta to the skillet and toss it in the creamy sauce until everything is well combined and heated through.
Once the pasta and chicken are coated in the sauce, remove the skillet from the heat.
Serve the creamy chicken pasta in individual plates, garnished with chopped fresh parsley.
