Cut the chicken breast into 3/4 inch cubes and season with 1/2 teaspoon salt and the black pepper.

Bring a large pot of salted water to a boil, add the tagliatelle, and cook according to package directions until al dente.

While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium high heat.

Add the chicken to the hot skillet and cook 5 to 7 minutes, stirring occasionally, until golden on the outside and no longer pink inside, then transfer to a plate.

Reduce the heat to medium, add the remaining 1 tablespoon olive oil to the same skillet, and add the onion.

Cook the onion 2 to 3 minutes, stirring often, until softened and translucent.

Add the garlic and cook 1 minute, stirring, until fragrant but not browned.

Sprinkle in the sweet paprika, stir well, and cook 30 seconds to bring out the color and flavor.

Pour in the heavy cream, add the remaining 1/4 teaspoon salt, and stir, scraping up any browned bits from the bottom of the skillet.

Simmer the sauce 3 to 4 minutes over low heat until slightly thickened and able to coat the back of a spoon.

Return the cooked chicken and any juices from the plate to the skillet, stir to coat in the creamy paprika sauce, and keep on low heat.

Reserve 1/4 cup of the pasta cooking water, then drain the tagliatelle.

Add the hot drained tagliatelle to the skillet with the sauce and toss gently to combine, adding a splash of reserved pasta water if needed to loosen the sauce.

Taste and adjust seasoning with additional salt and pepper if needed, then serve immediately topped with chopped fresh parsley.