In a small bowl, combine the Italian seasoning, paprika, salt, and pepper. Pat the chicken dry and rub both sides with the seasoning mixture.

1 tbsp Italian seasoning, ½ tsp paprika, salt & pepper, 1 lb boneless, skinless chicken breast

Heat a large pan over medium heat. Once hot, add the avocado oil. Then, add the seasoned chicken and cook for 4-5 minutes per side, until the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside to rest.

1 tbsp avocado oil

Lower the heat to medium-low and add more avocado oil and butter. Then, add the onion and season with salt. Cook, stirring occasionally, for about 3 minutes, or until it starts to become tender and translucent. Add the garlic, stir, and cook for 1 minute longer.

1 tbsp avocado oil, 1 tbsp unsalted butter, ½ jumbo yellow onion, 4-6 large cloves garlic

Deglaze the pan with chicken broth, scraping up all the browned bits from the bottom. Allow the broth to come to a light boil. Add the dry pasta and stir to ensure the pasta is submerged in the broth.

2 cups chicken broth, 8 oz dry penne pasta

Cover the pan and cook for 10 minutes or until the pasta is al dente.

Turn off the heat and add in the Parmesan, heavy cream, and parsley. Stir until the Parmesan melts and the sauce is warm. Taste and adjust the seasoning with salt and pepper as needed.

1 cup finely grated Parmesan cheese, ½ cup heavy cream, 2 tbsp chopped parsley

Slice the cooked chicken into strips and add it to the pan with the pasta. Toss to combine. Serve & enjoy!