In a mixing bowl, combine Italian seasoning, paprika, salt, and pepper. Rub this mixture onto the butterflied chicken. In a skillet, heat avocado oil over medium heat and cook the chicken until it reaches 165°F. Remove and let rest.

In the same skillet, add butter and sauté onion for about 3 minutes until softened. Add minced garlic and sauté for another minute until fragrant.

Pour in chicken broth, bring to a boil, and stir in penne pasta. Cover and simmer for about 10 minutes until pasta is al dente.

Uncover, stir in Parmesan and heavy cream, mixing until creamy. Adjust seasoning with salt and pepper to taste.

Slice the rested chicken and fold into the creamy pasta mixture. Allow warming through for one minute and serve garnished with chopped parsley.