Pat dry the chicken breasts with a kitchen towel to remove any excess moisture. Then season the chicken on both sides with Italian seasonings, garlic powder, paprika, salt and pepper.
Heat a large skillet over medium heat and add some olive oil. Add the seasoned chicken breasts to the skillet and cook for 10-12 minutes, or until the chicken is cooked through and no longer pink in the center. Transfer the cooked chicken breasts to a plate and set them aside.
Meanwhile, cook the pasta according to the package instructions. Drain the pasta and set it aside.
After removing the chicken, in the same skillet, add butter and allow it to melt. Add minced garlic to the skillet and sauté for about a minute, until fragrant.
Add sliced mushrooms to the skillet and cook for 4-5 minutes, or until the mushrooms are tender and slightly browned.
Stir in flour to the skillet and cook for about a minute to remove the raw flour taste. Pour in chicken broth and deglaze the skillet by scraping the bottom to release any browned bits.
Add heavy cream to the skillet and cook for a couple of minutes until the sauce starts to thicken. Add Parmesan cheese, salt, and pepper to the skillet and mix until the cheese is melted and the sauce is creamy.
Add the cooked pasta to the skillet and toss it with the creamy sauce until everything is well coated. Slice the chicken breasts and add them to the creamy pasta.
Garnish with parsley for added freshness and parmesan shaves and serve.