1-First step: Prep the chickenStart by butterflying the chicken breast or gently beating it until it is about 1/2 inch thick. This helps it cook evenly and keeps the chicken juicy. Pat it dry with paper towels, then season both sides with Italian seasoning, paprika, salt, and pepper. The dry surface helps the chicken brown better in the pan.Set a stainless steel pan over medium heat and let it preheat for 3 to 5 minutes. A hot pan is the secret to a golden crust. If you flick a few drops of water onto the surface and they bubble and dance, the pan is ready. Add 1 tablespoon of avocado oil or olive oil, let it shimmer for about 30 seconds, then add the chicken.

2-Second step: Cook the chickenCook the chicken for 3 to 5 minutes per side, depending on thickness. You are looking for a nice golden sear and an internal temperature of 165°F. A meat thermometer takes the guesswork out of dinner, and it keeps the chicken safe while still juicy.Once cooked, transfer the chicken to a plate and let it rest while you build the pasta sauce. Resting gives the juices time to settle, which helps the sliced chicken stay moist later. If you are cooking for picky eaters or kids, this is also the moment to slice the chicken into smaller pieces before serving.

3-Third step: Build the flavor baseIn the same pan, reduce the heat to medium-low. Add the remaining 1 tablespoon of avocado oil or olive oil and the 1 tablespoon of unsalted butter. Once the butter melts, add the diced onion with a pinch of salt. Cook for about 3 minutes, stirring often, until the onion softens and turns fragrant.Next, add the minced garlic and cook for 1 minute. Keep an eye on it because garlic can go from fragrant to burnt pretty fast. You want it soft and aromatic, not dark and bitter. This is the point where the kitchen starts smelling amazing.

4-Fourth step: Deglaze and cook the pastaPour in the 2 cups of chicken broth and scrape up the browned bits from the bottom of the pan. Those little bits carry a lot of flavor, so do not leave them behind. Bring the broth to a light boil, then add the dry penne pasta and stir to make sure it is submerged as much as possible.Cover the pan and cook for about 10 minutes, or until the pasta is al dente. Stir once or twice if needed so nothing sticks. If you are using gluten-free pasta, check the package directions and start testing a little early, since some varieties cook faster than standard penne. Protein pasta can also vary, so keep an eye on texture.

5-Fifth step: Finish the sauceTurn off the heat before adding the parmesan cheese and heavy cream. This matters because high heat can make dairy separate or turn grainy. Stir in the 1 cup of finely grated parmesan cheese, 1/2 cup heavy cream, and 2 tablespoons chopped parsley until everything looks smooth, glossy, and warmed through.If the sauce looks a little thick, add a splash more broth to loosen it. If it seems too thin, give it a minute to sit with the lid off so it can settle. The sauce should coat the penne without feeling heavy or gluey.

6-Final step: Combine and serveSlice the rested chicken into strips and add it back into the pan with the pasta. Toss everything together so the sauce coats the chicken and noodles evenly. Taste and adjust with a little extra salt or pepper if needed. Then serve right away while it is hot and creamy.This Healthy Garlic Parmesan Chicken Pasta works well as a main meal on its own, but it is also great with a simple side salad or a bowl of steamed vegetables. If you are feeding a family, serve it with roasted broccoli or green beans for a balanced plate.