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Season the chicken with the sweet paprika, garlic powder and onion powder. Set aside.
In a large skillet melt the butter over medium heat.
Add the onion and cook for 3 minutes until soft and translucent.
Add the garlic and cook for another 30 seconds until aromatic.
Add the chicken to the skillet and cook for 5 minutes until no longer pink.
Add Italian seasoning, rice, chicken broth and season with salt and pepper.
Bring to a boil, then reduce the heat to a simmer and cover the skillet with a lid.
Cook for 15 minutes without stirring in the rice.
Stir in the heavy cream and Parmesan cheese and cook for a couple more minutes until the rice absorbs most of the cream.
Taste for seasoning and adjust with salt and pepper as needed.
Garnish with parsley and serve immediately.