In a high sided pot (or dutch oven), melt the butter and saute the minced garlic until fragrant.

Add the paprika, salt and pepper and stir to fully incorporate; allow to saute for another minute or so.

Add the chopped chicken and cream cheese, and stir gently to melt the cheese and warm the chicken. When cheese is melted, add the broth and heavy cream, bring to a boil, then reduce heat and cover. Simmer for 4-5 minutes.

Turn off heat, add in fresh lemon zest and chopped parsley, then serve and enjoy.