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Cook pasta until al dente according to package instructions.
Season the diced chicken thighs with paprika, salt, pepper, onion powder and garlic powder.
Cook chicken for 3-5 minutes per side until golden and fully cooked. Remove from the pan and set aside.
In the same pan, add ½ tsp avocado oil with 1 tbsp butter, add mushrooms and shallots, stir and cook for 4-5 minutes until softened and golden brown.
Once they’re ready, add ¼ cup chicken broth to deglaze the pan. Let it simmer for 3-4 minutes to reduce in half.
Once chicken broth is reduced, add the heavy cream, Parmesan cheese and more seasonings (salt, pepper, onion powder, garlic powder) try the sauce and adjust the seasonings as needed. Let the sauce simmer for a couple of minutes to thicken slightly.
Add the cooked pasta and cooked chicken back into the pan, toss everything together until coated in the sauce. Add more heavy cream only if needed. Enjoy!