In a small bowl, combine Italian seasoning, paprika, salt, and pepper. Pat chicken breasts dry and rub with the spice mixture.

Heat a large pan over medium heat. Add oil and sear chicken for 3-5 minutes per side, until golden and cooked through (165°F). Remove chicken and set aside to rest.

Reduce heat to medium-low. Add butter and onion to the pan, sautéing until softened and translucent (about 5 minutes). Add garlic and cook for 1 minute, until fragrant.

Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Add dry penne pasta, stir to coat, and cover. Cook for about 10 minutes, or until pasta is al dente, stirring occasionally.

Turn off the heat and stir in Parmesan cheese, heavy cream, and parsley until the sauce is smooth and slightly thickened. Taste and adjust seasoning as needed.

Slice the rested chicken into strips and gently fold into the pasta. Serve immediately.