In a medium bowl, mix together the onion powder, salt, pepper, and paprika. Toss the chicken cubes in the seasoning mix, coating all sides.

To a medium skillet over medium heat, add oil. Once hot, place the seasoned chicken cubes into the skillet and cook for 8-10 minutes, flipping halfway, until golden brown and cooked through. Chicken is fully cooked when it reaches an internal temperature of 165°F. Remove from the pan and tent to keep warm.

Fill a large pot halfway with water. Add salt and bring to a boil. Add bouillon powder and small pasta shells and cook until al dente according to package instructions.

Reserve 1 cup of pasta water and drain the rest. Set noodles aside while you prepare the garlic butter sauce.

In the same pot you used to make the noodles, melt the butter and chicken bouillon powder. Stir to mix together. Add garlic and cook 1 more minute.

Add ½ cup of the reserved pasta water and stir to combine.

Add noodles and parmesan to the pot, tossing to combine. Add more pasta water, a little at a time, if needed, until the buttered noodles reach your desired consistency.

Plate the noodles and serve topped with chicken.

Top with parsley and additional parmesan cheese. Serve warm.