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

(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. Place the seasoned chicken in the pan and cook for 4–5 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside to rest.

(1 tbsp avocado oil)

Lower the heat to medium-low and add more avocado oil along with the butter. Add the diced onion and season with salt. Cook, stirring occasionally, for about 3 minutes, or until the onion begins to soften and turn translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.

(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 any browned bits from the bottom to add flavor. Bring the broth to a light boil, then add the dry pasta. Stir to ensure the pasta is fully submerged in the liquid.

(2 cups chicken broth, 8 oz dry penne pasta)

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

Turn off the heat and mix in the Parmesan cheese, heavy cream, and chopped parsley. Stir until the Parmesan is melted, and the sauce is smooth and warm. Taste the sauce and adjust the 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 everything together until well combined. Serve and enjoy!