1-First: mix 1 tbsp Italian seasoning, ½ tsp paprika, salt, and pepper in a small bowl. Pat 1 lb boneless, skinless chicken breast, butterflied or beaten to about ½ inch thickness, dry and rub both sides with the seasoning mixture. Heat a large pan over medium heat, add 1 tbsp avocado oil or olive oil, and cook the chicken for 3-5 minutes per side until it reaches 165°F inside. Remove the chicken and set it aside to rest.

2-Next: reduce the heat to medium-low, add another 1 tbsp avocado oil and 1 tbsp unsalted butter to the pan. Cook ½ jumbo yellow onion, diced to about 1 cup and seasoned with salt, for about 3 minutes until it’s tender and translucent. Then, add 4 to 6 large garlic cloves, minced, and cook for 1 minute more to build that flavorful base.

3-Deglazing and Cooking the Pasta: Now, deglaze the pan with 2 cups chicken broth, scraping up those tasty browned bits from the bottom. Bring it to a light boil, add 8 oz dry penne pasta, stir to submerge it in the broth, cover, and cook for 10 minutes or until al dente. For tips on getting that perfect al dente texture, visit this discussion on how to make pasta al dente.

4-Turn off the heat and stir in 1 cup finely grated Parmesan cheese, ½ cup heavy cream, and 2 tbsp chopped parsley until the cheese melts and the sauce warms up. Adjust salt and pepper to taste, then slice the chicken into strips and mix it back into the pan with the pasta. Give everything a good toss and serve it hot for a comforting meal that hits the spot.