Ingredients
For the Chicken
1 lb boneless, skinless chicken breast, butterflied or thinned to 1/2 inch
1 tbsp Italian seasoning
1/2 tsp paprika
Salt and pepper, to taste
1 tbsp avocado oil or olive oil
For the Pasta
1 tbsp avocado oil or olive oil
1 tbsp unsalted butter
1/2 large yellow onion, diced (about 1 cup)
4–6 garlic cloves, minced
8 oz dry penne pasta (regular, gluten-free, or protein pasta)
2 cups chicken broth
1 cup finely grated parmesan cheese (freshly grated recommended)
1/2 cup heavy cream
2 tbsp chopped fresh parsley
Salt and pepper, to taste
Instructions
Combine Italian seasoning, paprika, salt, and pepper in a small bowl. Pat the chicken dry and coat both sides with the seasoning blend.
Heat a large pan over medium heat. Add the avocado oil once the pan is hot. Place the seasoned chicken in the pan and cook for 3–5 minutes per side, or until the internal temperature reaches 165°F. Transfer to a plate and allow the chicken to rest.
Reduce the heat to medium-low. Add the remaining oil and butter. Stir in the diced onion with a pinch of salt and cook for about 3 minutes, until softened. Add garlic and cook for 1 minute more.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a gentle boil. Add the dry pasta and stir so the noodles are submerged. Cover and cook for 10 minutes, or until the pasta is al dente.
Turn off the heat. Add the parmesan, heavy cream, and parsley. Stir until the cheese melts and the sauce thickens. Taste and adjust seasoning with salt and pepper.
Slice the cooked chicken into strips and return it to the pan. Toss to combine with the creamy pasta. Serve warm.
Notes
- Freshly grated parmesan melts more smoothly than pre-shredded cheese. Use the small holes of a grater for the best texture.
- If using gluten-free pasta, check the package for cook time. Adjust accordingly so the pasta doesn’t overcook.
- Adding dairy off heat prevents curdling and keeps the sauce silky.
- For extra vegetables, wilt fresh spinach into the sauce right after adding the cream.
- To make the dish dairy-free, use plant-based cream, vegan butter, and dairy-free parmesan.
- Prep Time: 5 min
- Cook Time: 30 min