In a small bowl, mix together the Italian seasoning, paprika, salt, and pepper. Pat the chicken dry and rub both sides with the seasoning mixture.

Heat a large pan over medium heat and add the avocado oil. Once hot, add the seasoned chicken and cook for 3-5 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside to rest.

Reduce the heat to medium-low. Add the remaining avocado oil and butter to the pan. Once the butter has melted, add the diced onion, seasoning with a pinch of salt. Cook, stirring occasionally, for about 3 minutes, or until the onion softens and becomes translucent.

Add the minced garlic and cook for 1 minute, until fragrant.

Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Bring the broth to a light boil, then add the dry pasta. Stir to ensure the pasta is submerged in the broth.

Cover the pan and cook for 10 minutes, or until the pasta is al-dente.

Turn off the heat. Stir in the parmesan cheese, heavy cream, and chopped parsley. Continue stirring until the parmesan has melted and the sauce thickens slightly. Taste and adjust the seasoning with salt and pepper as needed.

Slice the rested chicken into strips and add it back into the pan with the pasta. Toss everything together to combine. Serve and enjoy!