1-First Step: Prepare the Chicken Begin by rubbing the 1 lb boneless, skinless chicken breast with 1 tbsp Italian seasoning, ½ tsp paprika, salt, and pepper. Pat it dry and coat both sides evenly for that flavorful sear. This step ensures the chicken cooks up juicy and full of taste, setting the base for your Chicken Garlic Parmesan Pasta.

2-Second Step: Cook the Chicken Heat a large pan over medium heat and add 1 tbsp avocado oil or olive oil. Cook the chicken for 3-5 minutes per side until it reaches an internal temperature of 165°F. Once done, remove it from the pan and let it rest this helps keep it tender for later.

3-Third Step: Build the Pasta Base Reduce the heat to medium-low and add another 1 tbsp avocado oil and 1 tbsp unsalted butter to the same pan. Toss in ½ jumbo yellow onion, diced (about 1 cup), season with salt, and cook until it’s tender and translucent, roughly 3 minutes. Then, add 4-6 large cloves garlic, minced, and cook for 1 more minute to bring out that wonderful aroma.

4-Fourth Step: Add the Pasta and Liquids Deglaze the pan with 2 cups chicken broth, scraping up those tasty browned bits from the bottom. Bring it to a light boil, then stir in 8 oz dry penne pasta, making sure it’s mostly submerged. Cover and cook for about 10 minutes or until the pasta is al dente, absorbing all that rich flavor.

5-Fifth Step: Finish the Sauce 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 thickens slightly. Season with salt and pepper to taste for that perfect balance.

6-Sixth Step: Combine and Serve Slice the rested chicken into strips and add it back to the pan. Toss everything together and serve hot. For a nutritional boost, consider adding wilted spinach here or serving with roasted broccoli on the side.