Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside. Tip: Reserve ½ cup of the pasta cooking water in case you need to thin the sauce later.

Heat olive oil and 2 tbsp of the butter in a large skillet over medium-high heat. Season the chicken with paprika, Italian seasoning, salt, and black pepper. Cook the chicken until golden brown and cooked through, about 5 to 6 minutes, stirring occasionally.

Add the minced garlic and red pepper flakes to the skillet with the chicken, and cook for another 1 to 2 minutes until fragrant. Be careful not to burn the garlic. Remove the chicken to a plate and set aside.

In the same skillet, melt the remaining 2 tbsp butter over medium heat. Add the garlic and sauté until aromatic, about 30 to 45 seconds. Pour in the heavy cream and bring to a gentle simmer. Gradually add the grated Parmesan cheese, stirring until melted and smooth. Season the sauce with ½ tsp salt and ½ tsp black pepper. If the sauce seems too thick, add a splash of the reserved pasta water.

Add the cooked pasta to the skillet and toss to coat in the sauce, ensuring every piece is well covered. Return the chicken to the skillet, stir gently to combine, and heat through for 1 to 2 minutes.

Garnish with chopped fresh parsley and enjoy while hot.