Boil water in a large pot with a generous tbsp of salt.
Season chicken with paprika, garlic granules, salt, and pepper.
Fry chicken in 1 tbsp oil and 15g butter over medium-high heat for 5–6 minutes until golden and cooked through. Remove to a plate.
Cook pasta al dente (8–10 mins).
Make sauce by heating remaining oil and butter in the same pan over medium heat. Sauté minced garlic for 30 seconds.
Simmer cream for 2 minutes until slightly thickened. Reduce heat to low, stir in Parmesan until smooth, and season.
Reserve 1 cup pasta water, then drain pasta.
Toss pasta and chicken into sauce. Add reserved pasta water as needed to loosen.
Serve with sliced garlic bread and chopped parsley.