Cook rotini pasta according to package directions until al dente. Reserve a little pasta water, then drain.
Season chicken breasts with paprika, Italian seasoning, garlic powder, salt, and pepper.
Heat olive oil and butter in a skillet over medium-high heat.
Sear chicken for 5–6 minutes per side until golden brown with crispy edges and fully cooked inside. Remove and let rest before slicing.
In the same skillet, melt butter and sauté garlic until fragrant.
Pour in heavy cream and simmer gently for 2 minutes.
Stir in Parmesan cheese, black pepper, and Italian seasoning until smooth and creamy.
Add cooked rotini and toss until fully coated. Add reserved pasta water if needed for extra silkiness.
Slice chicken and place over the creamy pasta.
Spoon extra garlic butter sauce over the chicken and garnish with parsley.