1-First, mix the Italian seasoning, paprika, salt, and pepper together. Pat the chicken dry and rub both sides with this seasoning mixture for a burst of flavor.

2-Next, heat a large pan over medium heat and add 1 tablespoon avocado oil or olive oil. Cook the seasoned chicken for 3-5 minutes per side until it reaches an internal temperature of 165°F, then set it aside to rest.

3-Reduce the heat to medium-low, add another 1 tablespoon avocado oil or olive oil along with 1 tablespoon unsalted butter. Sauté the diced onion (about 1 cup) with a bit of salt until it’s tender and translucent, which takes around 3 minutes, then add the minced garlic and cook for 1 more minute.

4-Deglaze the pan with 2 cups chicken broth, scraping up those tasty browned bits. Add 8 ounces dry penne pasta, making sure it’s submerged, then cover and cook for 10 minutes or until the pasta is al dente.

5-Turn off the heat and stir in 1 cup finely grated parmesan cheese, ½ cup heavy cream, and 2 tablespoons chopped parsley. Taste and adjust the salt and pepper as needed for the perfect balance.

6-Finally, slice the cooked chicken into strips and return it to the pan with the pasta. Toss everything together and serve it up warm for the best results.