Cook the pasta according to the package instructions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the halal chicken broth and heavy cream. Stir well to combine and bring the mixture to a simmer.

Add Parmesan cheese, Italian seasoning, paprika, salt, and black pepper. Stir until the cheese is melted and the sauce thickens slightly.

Add the shredded rotisserie chicken and halved cherry tomatoes to the skillet. Cook for 2-3 minutes, stirring occasionally, to heat the chicken through and soften the tomatoes.

Add the cooked pasta to the skillet and toss everything together until the pasta is coated in the sauce.

Taste and adjust seasoning as necessary. Garnish with fresh parsley if desired.

Serve warm and enjoy!