Begin by patting your boneless, skinless chicken breasts dry with paper towels and season both sides with Italian seasoning, paprika, salt, and pepper. Heat avocado oil in a large skillet over medium heat and cook the chicken for 3-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and let it rest.

Lower heat to medium-low, add another splash of oil and unsalted butter to the skillet. Allow the butter to melt, then add diced onion and sauté for about 3 minutes until translucent. Add minced garlic and cook for another minute until fragrant.

Pour in chicken broth, scraping the bottom of the pan to deglaze. Bring to a gentle boil.

Add the penne pasta to the boiling broth, ensuring it's submerged. Cover, reduce heat to simmer, and cook for about 10 minutes until al dente, stirring occasionally.

Remove skillet from heat. Stir in parmesan cheese and heavy cream until melted and creamy. Adjust seasoning with more salt or pepper if desired.

Slice the rested chicken and fold it into the pasta and sauce mixture. Serve hot, garnished with chopped parsley.