For the Chicken

1 tablespoon avocado oil (or olive oil)

1 pound boneless, skinless chicken breasts, butterflied or thinned to ½ inch

1 tablespoon Italian seasoning

½ teaspoon paprika

Salt & pepper, to taste

For the Pasta

1 tablespoon avocado oil (or olive oil)

1 tablespoon unsalted butter

½ jumbo yellow onion, diced (about 1 cup)

4–6 garlic cloves, minced

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

2 cups chicken broth

1 cup finely grated parmesan cheese

½ cup heavy cream

2 tablespoons chopped fresh parsley

Extra salt & pepper, to taste

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Season the Chicken
Pat the chicken breasts dry. Combine Italian seasoning, paprika, salt, and pepper, then rub the mixture evenly on both sides of the chicken.
Cook the Chicken
Heat a large pan over medium heat and drizzle in the avocado oil. Add the seasoned chicken and cook 3–5 minutes per side, or until it reaches an internal temperature of 165°F. Transfer to a plate and set aside.
Sauté the Aromatics
Lower the heat to medium-low. Add the butter and remaining oil to the pan. Once melted, add the diced onion with a pinch of salt and cook until softened, about 3 minutes. Stir in the minced garlic and cook 1 minute more until fragrant.
Add Broth & Pasta
Pour in the chicken broth and scrape up the brown bits from the pan. Bring to a gentle boil. Add the dry pasta and stir so it is mostly submerged. Cover and cook for about 10 minutes, or until the pasta is al dente.
Make the Sauce
Turn off the heat. Stir in the parmesan cheese, heavy cream, and parsley. Mix until the cheese melts and the sauce becomes smooth and creamy. Taste and adjust seasoning.
Finish the Dish
Slice the cooked chicken into strips and return it to the pan. Toss to coat everything in the sauce. Serve warm.

Freshly grated parmesan melts best and prevents clumping. Use the smallest holes on your grater for a fine, fluffy texture.
Don’t reheat the sauce over high heat — it may cause curdling. Gentle heat works best.
If using gluten-free pasta, check the cooking time on the package and adjust so it doesn’t overcook.
Add spinach at the end for an easy way to include more vegetables.
If your sauce seems too thick, splash in 1–2 tablespoons of extra broth.