1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.

2. In a small bowl, combine Italian seasoning, paprika, garlic powder, salt, and pepper. Pat the chicken dry and season generously on all sides.

3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temp 165°F). Remove chicken to a plate and let it rest.

4. In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it.

5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.

6. Whisk in the heavy cream and bring the sauce to a simmer. Cook for 3-4 minutes, until it begins to thicken.

7. Reduce heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth.

8. Add the cooked pasta back to the skillet. Toss to coat the pasta in the sauce. If the sauce is too thick, add reserved pasta water, one tablespoon at a time.

9. Slice the rested chicken and add it to the pasta. Toss to combine.

10. Serve immediately, garnished with fresh parsley and extra Parmesan.