In a wide, deep bowl combine: salt, pepper, dried thyme, dried rosemary and paprika. Stir to combine.

Rub chicken breast with olive oil well on each side.

Add chicken to the seasoning mixture and coat thoroughly.

Add 2 tablespoons of butter to a large skillet over medium high heat. Once the butter has melted, add chicken breasts and cook for about 4-5 minutes on each side, trying to flip the chicken once only so it sears beautifully on each side. Remove chicken from pan and set aside on a plate, cover with foil to keep warm.

Add pasta to a large pot of boiling water season with salt, some olive oil and cook according to package instructions. Drain well.

Add the remaining 2 tablespoons of butter to the skillet over medium heat. Add minced garlic and sage. Cook, stirring frequently, until fragrant, about 1 minute.

Gradually whisk in heavy cream and cook until slightly thickened, for about 4-5 minutes. Taste and adjust for salt and pepper.

Remove and discard sage leaves.

Stir in pasta and gently toss to combine.

Add the chicken back to the pan and top with some of the cream sauce from the pan.

If desired, sprinkle some grated parmesan on top.

Garnish with parsley and serve immediately.