1-Step 1: Season and Cook the Chicken In a small bowl, mix 1 tablespoon Italian seasoning, ½ teaspoon paprika, salt, and pepper to taste. Pat the 1 pound boneless, skinless chicken breast dry and rub the seasoning on both sides. Make sure the chicken is about ½ inch thick for even cooking this little tip keeps it juicy and avoids any tough spots. Heat a large pan over medium heat, add 1 tablespoon avocado oil or olive oil, and cook the chicken for 3-5 minutes per side until it reaches 165°F inside. Once done, remove it and let it rest while you move on.

2-Step 2: Sauté the Aromatics Reduce the heat to medium-low and add another 1 tablespoon avocado oil or olive oil plus 1 tablespoon unsalted butter to the pan. Toss in the ½ jumbo yellow onion (diced, about 1 cup), season with salt, and cook for about 3 minutes until it’s soft and see-through. Then, add the 4-6 large cloves garlic (minced) and cook for 1 more minute the aroma will have you grinning from ear to ear. For more tips on even cooking, check out this similar creamy pasta recipe on our site.

3-Step 3: Cook the Pasta Deglaze the pan with 2 cups chicken broth, scraping up those tasty browned bits for extra flavor. Bring it to a light boil, then add the 8 ounces dry penne pasta and stir to submerge it. Cover and cook for about 10 minutes or until the pasta is al-dente stir occasionally to keep it from sticking. This method, cooking pasta in broth, is a clever way to boost taste, as mentioned in our tips section.

4-Step 4: Finish and Combine Turn off the heat and stir in 1 cup finely grated Parmesan cheese, ½ cup heavy cream, and 2 tablespoons chopped parsley until the sauce is warm and slightly thickened. Adjust salt and pepper to taste for that perfect balance. Slice the rested chicken into strips and add it back to the pan, tossing everything together. For a quick reference on garlic sauces, try this guide on cooking chicken evenly.