Begin by cooking the penne pasta in a large pot of salted water until al dente. Drain and set aside.

In a large skillet over medium heat, add a tablespoon of butter. Once hot, add the diced chicken, seasoning with salt and pepper. Cook until browned and cooked through, about 7-10 minutes. Remove and set aside.

In the same skillet, melt the remaining butter, then add minced garlic, paprika, and Italian seasoning. Sauté for about 1-2 minutes, until the garlic is fragrant but not burnt.

Toss the cooked pasta and chicken back into the skillet. Add the cherry tomatoes and stir to combine all the ingredients.

Remove from heat and stir in grated Parmesan cheese until fully melted and incorporated. Adjust seasoning with salt and pepper, if desired.

Serve warm, garnished with fresh parsley and any additional toppings of your choice.