• Start by gathering all your ingredients together.

For Chicken:

• In a small bowl, combine Italian seasoning, paprika, salt, and pepper. Pat the chicken dry and evenly coat both sides with the spice mix.
• Preheat a large skillet over medium heat and add the avocado oil. Once heated, cook the seasoned chicken for about 3-5 minutes per side, or until the internal temperature reaches 165°F. Remove from the pan and let it rest.

For Pasta and Sauce:

• Lower the heat to medium-low, then add the remaining avocado oil and butter to the skillet. Once melted, add the diced onion and a pinch of salt, cooking for around 3 minutes until softened and translucent. Stir in the minced garlic and sauté for an additional minute.
• Pour in the chicken broth, scraping the bottom of the skillet to release any brown bits. Bring the broth to a gentle boil, then add the pasta, ensuring it’s fully submerged. Stir to combine.
• Cover the skillet and let the pasta cook for about 10 minutes, or until it’s al dente.
• Remove from heat and stir in the Parmesan cheese, heavy cream, and chopped parsley. Mix well until the cheese has melted and the sauce is creamy. Adjust seasonings with salt and pepper if necessary.
• Slice the rested chicken and gently fold it into the pasta dish. Toss everything together to combine, then serve warm and savor your creamy meal!