Wash and dry chicken well and season with salt, pepper and garlic powder. Then set aside.
Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.
Add butter to the hot pan and once it melts, add chopped garlic and cook for 1-2 minutes until fragrant.
Add tomatoes and cook for 3 minutes on medium high until tomatoes release their juices.
Reduce the heat and season with paprika, Italian seasoning, crushed red chilli flakes and salt. Mix.
Next add heavy cream and slowly add Parmesan cheese - until the cheese melts and makes the sauce creamy.
In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
Add sliced chicken and pasta. Next add chopped parsley. Stir until fully coated in sauce. Season with more salt if necessary.Served hot
