For the Chicken:

1 tbsp avocado oil (or olive oil)

1 lb boneless, skinless chicken breasts, butterflied or pounded to ½-inch thickness

1 tbsp Italian seasoning

½ tsp paprika

Salt & pepper, to taste

For the Pasta:

1 tbsp avocado oil (or olive oil)

1 tbsp unsalted butter

½ large yellow onion, diced (about 1 cup)

4–6 large cloves garlic, minced

8 oz dry penne pasta (regular, gluten-free, or protein pasta)

2 cups chicken broth

½ cup heavy cream

1 cup freshly grated Parmesan cheese

2 tbsp chopped fresh parsley

Salt & pepper, to taste

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Season the Chicken
In a small bowl, combine Italian seasoning, paprika, salt, and pepper. Pat chicken dry and rub seasoning evenly over both sides.
Sear the Chicken
Heat 1 tbsp avocado oil in a large skillet over medium heat. Add the chicken and cook 3–5 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove from the pan and set aside.
Sauté Onion and Garlic
Reduce heat to medium-low. Add butter and another tablespoon of oil to the same pan. Add diced onion and a pinch of salt; cook until soft and translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute, stirring constantly.
Deglaze and Cook the Pasta
Pour in chicken broth, scraping up the browned bits from the pan. Bring to a gentle boil, then add the dry pasta. Stir well to make sure it’s submerged. Cover and cook for about 10 minutes, or until pasta is al dente.
Make the Creamy Sauce
Turn off the heat. Add heavy cream, grated Parmesan, and parsley. Stir until the cheese melts and the sauce turns smooth and creamy. Taste and adjust seasoning as needed.
Combine and Serve
Slice the cooked chicken into strips and return it to the pan. Toss with the pasta and sauce until everything is coated evenly. Serve warm and enjoy!

Use freshly grated Parmesan for the best texture—store-bought shredded cheese doesn’t melt as smoothly.
Don’t overcook the pasta. Aim for al dente; it’ll continue to absorb some sauce as it sits.
Turn off the heat before adding dairy. This prevents curdling and keeps the sauce velvety.
Want extra veggies? Stir in a handful of baby spinach at the end until wilted.