Start by mixing Italian seasoning, paprika, salt, and pepper in a bowl. Pat the chicken breasts dry and coat them evenly with the seasoning blend. Heat some oil in a large pan over medium heat. Sear the chicken for about 3–5 minutes per side until golden brown. Remove the chicken from the pan and set it aside to rest while you prepare the sauce.

Reduce the heat slightly and melt the butter in the same pan. Add the diced onion and cook until translucent, stirring occasionally. Toss in the minced garlic and stir for about a minute until fragrant. This step builds the base flavor of the sauce and smells downright delicious.

Pour the chicken broth into the pan while stirring to scrape up those browned bits from the bottom. Once the broth begins to simmer, add the penne pasta, ensuring it’s completely submerged. Cover the pan and allow the pasta to cook for about 10 minutes, stirring occasionally to prevent sticking.

Once the pasta is tender, lower the heat and stir in the heavy cream, grated parmesan, and chopped parsley. Mix until the parmesan melts and the sauce becomes creamy and smooth. Taste and adjust with salt and pepper as needed. Don’t rush this step; it’s what makes the dish shine.

Slice the cooked chicken into strips and toss it into the pasta and sauce mixture. Stir gently to coat everything evenly, then serve it up hot. Garnish with additional parmesan or parsley for a touch of elegance.