1-Getting started: mix the Italian seasoning, paprika, salt, and pepper in a small bowl, then dry the chicken and rub both sides with this mixture for a flavorful base. This ensures every bite of chicken is packed with herbs and spices.

2-Cooking the chicken: heat a large pan over medium heat, add the avocado oil, and sear the chicken for 3-5 minutes per side until it reaches an internal temperature of 165°F, then set it aside to rest.

3-Preparing the sauce base: reduce the heat to medium-low and add more avocado oil along with the unsalted butter. Sauté the diced onion with a bit of salt until it’s tender and translucent, about 3 minutes, then toss in the minced garlic and cook for another minute to release its aroma.

4-Building the sauce: deglaze the pan with 2 cups of chicken broth, scraping up those tasty browned bits from the bottom.

5-Cooking the pasta: Bring the broth to a boil, add the 8 oz of dry penne pasta, and stir to make sure it’s mostly submerged. Cover and cook for about 10 minutes until the pasta is al dente.

6-Finalizing the dish: turn off the heat and stir in the 1 cup of finely grated Parmesan cheese, 1/2 cup of heavy cream, and 2 tbsp of chopped parsley until the cheese melts and the sauce thickens slightly. Slice the rested chicken into strips, add it to the pasta, toss everything together, and serve immediately, adjusting salt and pepper as needed.