In a large pot, boil pasta according to the directions on the box for al dente.

Place all chicken seasonings into a small bowl and mix: paprika, oregano, garlic powder, thyme, salt, and pepper.

Pound chicken down to thin out slightly.

Season the chicken on both sides with seasoning.

In a large skillet, heat the olive oil on medium heat.

Once hot, sear the chicken for 5 minutes on each side.

Once both sides are seared, lower the heat slightly to medium low and cover the pan to cook for an additional 10-12 minutes.

Once the internal temperature is 165 degrees, remove the chicken from the pan and place it onto a cutting board.

Place the butter into the pan and allow it to melt.

Once the butter is melted, add the pasta seasonings: shallots, garlic powder, and Italian seasoning, and stir well, simmering for one minute.

Add in the flour and stir well, scraping the bottom of the pan.

Pour in the chicken broth and heavy cream, whisking until a smooth and creamy sauce is formed.

Pour in the Parmesan cheese and stir until completely melted.

Cook, stirring occasionally until the desired consistency is met.

Pour in the pasta and toss well to coat evenly.

Add pasta water one tablespoon at a time to thin out the sauce.

Slice the chicken breast and add them to the pasta, carefully stir, then serve!