Season the chicken breasts with salt, pepper, paprika, and garlic powder. Heat olive oil in a pan over medium-high heat and sear the chicken on both sides until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, melt the butter. Add the diced onions and sauté until softened and translucent, scraping up any browned bits from the chicken.
Pour in the chicken broth and heavy cream, and bring the mixture to a simmer.
Add the uncooked pasta to the pan. Stir, cover, and let it simmer until the pasta is tender and the liquid has reduced into a thick, creamy sauce.
Sprinkle the grated parmesan cheese over the cooked pasta and stir until completely melted and incorporated.
Slice the cooked chicken breasts and place them on top of the creamy pasta. Garnish with additional herbs if desired and serve.
Cook it hands-free.
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