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PdfWarm olive oil in a large skillet on medium heat.
Slice the chicken breasts in half horizontally and then season both sides with salt, pepper, Italian seasoning, garlic salt, and smoked paprika.
Place the chicken breasts in the saucepan and cook for 4 minutes.
Start a pot of boiling water for the pasta.
Flip the chicken breasts and reduce heat to low. Add 2 Tbsp butter and cook for another 4 minutes.
Turn off the heat and let the chicken carryover cook until an internal temperature of 165°F is reached.
Meanwhile, in a small saucepan melt the butter and heavy cream together on low.
Once they’re melted down.m, whisk in the seasonings and then add the grated parmesan.
Strain the pasta, cut the chicken, then serve!