1. Cook pasta in a large pot of boiling, salted water until al dente. Reserve 1 cup of pasta water, then drain.

2. Season the chicken pieces with salt, pepper, and paprika.

3. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken to a plate.

4. Reduce heat to medium. Add minced garlic to the skillet and cook for 30-60 seconds until fragrant.

5. Pour in the chicken broth, scraping the bottom of the pan. Let it bubble for 1 minute.

6. Stir in the heavy cream and bring to a gentle simmer. Let it bubble gently for 3-4 minutes to thicken slightly.

7. Reduce heat to low and stir in the grated Parmesan cheese until the sauce is smooth. Do not let it boil.

8. Add the cooked pasta and chicken back to the skillet. Toss to combine, coating everything in the sauce.

9. If the sauce is too thick, add reserved-pasta-water, one tablespoon at a time, until it reaches the desired consistency.

10. Serve immediately, garnished with fresh parsley.