Bring a large pot of salted water to a boil. Cook the pasta as per the package instructions until al dente. Drain and set aside. You may choose to drizzle some olive oil over it to prevent the pasta from sticking.
Place the flour in a shallow dish. In another dish, whisk together the garlic powder, paprika, ½ teaspoon of salt and pepper.
Sprinkle the spice mixture over the chicken and then rub it all over. Dredge each breast in the flour.
Heat the olive oil and butter over medium-high heat. Once the oil is shimmering, transfer the chicken to the pan, allowing space between each piece so they’re not touching. Cook the chicken for 2-3 minutes until browned, and then flip to the other side and cook until done. Transfer the chicken to a plate and set it aside.
Add the onion to the pan and cook for about 5 minutes until softened and translucent.
Add the garlic and cook for about 30 seconds, until fragrant.
Slowly drizzle in the chicken broth and scrape the bottom of the pan to release the cooked bits. Add the heavy cream, the remaining ¼ teaspoon of salt, and the Italian seasoning. Stir well to combine.
Bring the sauce to a simmer and add the Parmesan cheese. Continue to simmer, stirring frequently, until the cheese is melted. Taste and add additional salt and pepper as needed.
Add the cooked pasta and the chicken to the pot and stir well until everything is coated in the sauce.
Garnish with optional fresh parsley, and enjoy!