Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.

Season the chicken pieces with Italian seasoning, paprika, salt, and black pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate and set aside.

Reduce the heat to medium and add the butter to the same skillet. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.

Pour in the heavy cream and stir well. Allow the sauce to gently simmer for 2–3 minutes.

Reduce the heat to low and gradually stir in the Parmesan cheese until melted and the sauce is smooth and creamy.

Return the cooked chicken to the skillet and add the drained pasta. Toss until everything is evenly coated in the sauce.

Add a small amount of reserved pasta water if needed to loosen the sauce and reach your preferred consistency.

Sprinkle with chopped parsley and additional Parmesan cheese. Serve immediately.