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

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

Reduce heat to medium-low and add more avocado oil and butter. Add onion, season it with salt, and cook, stirring occasionally, for about 3 minutes, until beginning to get tender and translucent. Add garlic, stir, and cook for 1 minute longer.

Deglaze the pan with chicken broth, scraping up all the browned bits stuck to the bottom. Allow the broth to come to a light boil. Add the dry pasta and 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 and add in the parmesan, heavy cream, and parsley. Stir until the parmesan is melted and the sauce has thickened slightly. Taste and adjust salt and pepper as needed.

Slice the cooked chicken into strips and add it into the pan along with the pasta. Toss to combine. Serve & enjoy!