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Boil salted water and cook the farfalle until al dente. Reserve ½ cup pasta water, then drain.
Combine chicken with paprika, garlic powder, seasoning, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Cook chicken for 6–8 minutes, turning occasionally, until golden and the internal temperature reaches 74°C (165°F). Remove and set aside.
Reduce heat to medium. Add butter and sauté garlic and onion for 30–60 seconds. Add cream and chicken broth, scraping up the browned bits. Simmer for 2–3 minutes.
Reduce heat to low. Gradually stir in white cheddar and Parmesan until smooth and creamy. Add red pepper flakes and parsley. If too thick, loosen with reserved pasta water.
Return chicken and any juices to the skillet. Add pasta and toss until evenly coated and heated through.
Garnish with fresh parsley, extra cheddar, and a light sprinkle.