Cook the pasta just until al dente. Toss with olive oil and season with salt and pepper.

Cut the chicken breasts in half lengthwise, creating two thinner pieces out of each chicken breast. This will help them cook more quickly.

Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.

Add chicken breast to a medium bowl and drizzle with the remaining 1 tablespoon olive oil. Season with Italian seasoning, paprika, and a couple large pinches of salt and pepper. Toss to coat the chicken evenly.

Sear chicken for about 4-7 minutes per side or until a golden brown crust forms on the outside and the chicken is cooked through on the inside. Let chicken rest for 5 minutes, then slice.

Cut butter into 8 slices, add to the large sauté pan, and reduce heat to low.

Add garlic and cook for 30-60 seconds, stirring frequently. Do not allow garlic to brown!

Whisk in heavy cream and bring to a gentle simmer over medium heat.

Reduce heat to low or medium-low and simmer gently (do not boil!), whisking frequently, for about 3-4 minutes or until it thickens slightly. It should easily coat the back of a spoon.

Remove the pan from heat and stir in Parmesan cheese, nutmeg, salt, and pepper until the cheese melts.

Add cooked pasta and toss to coat evenly. Season to taste with salt and pepper.

Add chicken and return to medium-low heat for a couple minutes or until everything is warmed through.

Garnish with parsley and serve!