In a small bowl, add the paprika, cayenne, thyme, rosemary, oregano, salt, and pepper and combine with a fork.
Place the chicken breasts on a plate or flat chopped board and season both sides of each breast with a generous pinch of the spice blend.
Heat the oil in a 12-inch skillet with high sides and sear the chicken on both sides, turning them as needed for 5 to 8 minutes, or until they are cooked through. Remove to a plate.
Reduce the heat slightly and add the onion and cook it until translucent and softened, about 5 minutes. Scrape up the browned bits on the bottom of the pan as you cook the onion to get all the flavor!
To the pan add the pasta, chicken broth, milk, and any remaining spice blend. Bring it to a simmer and watch it as it simmers for 20-25 minutes, stirring it occasionally. The liquid will reduce to form a creamy sauce and cook the pasta at the same time. I find that the sauce comes together at the very end so be patient!
Slice the chicken into strips against the grain. Scoop the cooked pasta into a bowl and top it with chicken strips. Then add the tomato, scallions and Parmesan as a garnish. Enjoy!