Season chicken with salt and pepper from both sides.
In a large skillet, heat olive oil and melt butter over medium high heat. Swirl pan to coat with oil evenly. Brown the chicken (do not overcrowd the pan, and work in 2 batches) for 4-5 minutes on each side or until golden brown and cooked through (the chicken is done when the internal temperature reaches 165°F/74°C checking with a meat thermometer). Transfer onto a plate, cover, and set aside.
If there’s too much oil in the pan, you can discard it leaving about 1 teaspoon of oil. Add garlic, and cook for 30 seconds, then add chicken stock to deglaze the pan and with a wooden spoon scrape off any bits stuck to the bottom of the pan.
Adjust the heat to medium low, add heavy cream, smoked paprika, chili powder, garlic powder, onion powder, and italian seasoning. Whisk everything together and cook for 3-4 minutes, the sauce will reduce and thicken a little.
Return the chicken back in (along with the chicken juices in the plate), and cook for 5 more minutes. Remove from heat, and garnish with some fresh parsley if desired. Serve over cooked pasta.
