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. Once hot, add the avocado oil and place the chicken in the pan. Cook for 3 to 5 minutes per side, until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the chicken from the pan and set aside to rest.
Lower the heat to medium-low and add the remaining avocado oil and butter to the same pan. Add the diced onion, season lightly with salt, and cook for about 3 minutes until softened and translucent. Add the garlic and cook for 1 more minute, stirring often.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring the broth to a light boil, then add the dry pasta. Stir so the pasta is mostly submerged.
Cover the pan and cook for about 10 minutes, or until the pasta is al dente.
Turn off the heat and stir in the Parmesan cheese, heavy cream, and parsley. Stir until the cheese melts and the sauce thickens slightly. Taste and adjust salt and pepper as needed.
Slice the cooked chicken into strips and add it back to the pan. Toss everything together until well combined. Serve warm and enjoy.
