1-First, start by mixing your seasonings. In a small bowl, combine 1 tablespoon Italian seasoning, ½ teaspoon paprika, salt, and pepper to taste. Pat 1 pound boneless, skinless chicken breast, which you’ve butterflied or beaten to about ½ inch thickness, dry and rub on the seasoning mixture. This step adds that savory kick right from the start.

2-Next, heat 1 tablespoon avocado oil or olive oil in a large pan over medium heat. Cook the chicken for 3 to 5 minutes per side until it hits 165°F inside. Set it aside once done, and you’ll see why this sear makes the meat so tender. Then, lower the heat to medium-low, add another 1 tablespoon avocado oil or olive oil and 1 tablespoon unsalted butter to the pan.

3-Now, toss in ½ jumbo yellow onion, diced to about 1 cup, and season with salt. Cook it for about 3 minutes until it turns translucent, then add 4 to 6 large cloves garlic, minced, and cook for 1 more minute. This builds a base of aroma that’s hard to beat. Deglaze with 2 cups chicken broth, scraping up those tasty bits, and bring to a light boil.

4-Add 8 ounces dry penne pasta, making sure it’s mostly submerged, cover, and cook for about 10 minutes until al dente. Turn off the heat and stir in 1 cup finely grated Parmesan cheese, ½ cup heavy cream, and 2 tablespoons chopped fresh parsley until everything melts together nicely. Finally, slice the chicken, mix it back in, and serve right away for that perfect creamy finish.