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

In a large pan over medium heat, add avocado oil and then the seasoned chicken. Cook for 3-5 minutes per side until the internal temperature reaches 165F. Remove and set aside to rest.

Reduce heat to medium-low, add more avocado oil and the butter. Add onion and season with salt. Cook for about 3 minutes until tender and translucent. Add garlic and cook for 1 minute longer.

Deglaze the pan with chicken broth, scraping up browned bits. Bring to a light boil, add dry pasta, and stir to ensure it is submerged.

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

Turn off the heat; add parmesan, heavy cream, and parsley. Stir until parmesan melts and sauce thickens slightly. Adjust salt and pepper to taste.

Slice the rested chicken into strips, add to the pan with the pasta, and toss to combine. Serve and enjoy!