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In a large plate, marinate the diced chicken with Italian seasoning, paprika, salt, and chili pepper flakes.
Cook pasta in a large pot of salted water, following package directions. Keep them al dente.
In the meantime, plunge the broccoli florets in a pot of boiling water, then drain and soak in ice water to stop the cooking. Drain and set aside.
In a skillet over medium-high heat, add 1 tablespoon olive oil. Add the diced onion and cook 1-2 minutes until translucent and tender.
Add the diced chicken in a single layer and cook undisturbed for 1 minute, then stir and cook on all sides until golden, but not fully cooked. The chicken will finish cooking in the creamy sauce.
Add the sweet corn and garlic to the skillet and stir well.
Deglaze the pan with ¼ cup of chicken stock (or water). Add the cream cheese and stir gently until melted into the sauce. Adjust thickness with more water if needed.
Add the blanched broccoli florets and simmer chicken, broccoli, and sweetcorn for 3 or 4 minutes. Adjust seasoning if needed.
Add the cooked and drained pasta to the skillet, and give a good stir to coat the pasta. Reheat for a minute or two.
Sprinkle with more red chili pepper flakes and serve the creamy chicken and veggies over rice, pasta, or on their own - just like an enriched stir-fry. Enjoy!