Ingredients
Equipment
Method
- Season the Chicken: In a small bowl, mix together the Italian seasoning, paprika, salt, and pepper. Pat the chicken breasts dry with a paper towel and rub the seasoning mixture evenly onto both sides.1 tbsp Italian seasoning, 1/2 tsp paprika, Salt and pepper, 1 pound boneless, skinless chicken breast
- Sear the Chicken: Heat a large pan over medium heat and add one tablespoon of avocado oil. Once the oil is shimmering, add the chicken and cook for 3 to 5 minutes per side. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside to rest.2 tbsp avocado oil or olive oil
- Sauté Aromatics: Reduce the heat to medium-low. Add the remaining tablespoon of oil and the butter to the same pan. Add the diced onion and a pinch of salt. Sauté for about 3 minutes until translucent, then add the minced garlic and cook for another minute until fragrant.2 tbsp avocado oil or olive oil, 1 tbsp unsalted butter, 1/2 jumbo yellow onion, Salt and pepper, 4 to 6 large cloves garlic
- Deglaze and Cook Pasta: Pour the chicken broth into the pan, using a spatula to scrape up the browned bits from the bottom. Bring the liquid to a light boil. Add the dry penne pasta, ensuring it is mostly submerged. Cover the pan and cook for about 10 minutes, or until the pasta is al-dente.2 cups chicken broth, 8 oz dry penne pasta
- Create the Sauce: Turn off the heat. Stir in the heavy cream, finely grated parmesan cheese, and fresh parsley. Continue stirring until the cheese has melted and the sauce is smooth and creamy.1/2 cup heavy cream, 1 cup parmesan cheese, 2 tbsp fresh parsley
- Combine and Serve: Slice the rested chicken into strips. Add the chicken back into the pan with the pasta and toss everything together to coat it in the sauce. Serve immediately while hot.1 pound boneless, skinless chicken breast
Notes
Expert Tips
Pan Choice: To get the best results, use a stainless steel pan. This helps create a beautiful golden sear on the chicken and leaves behind flavorful browned bits that make the sauce delicious.
Chicken Prep: Always butterfly or pound your chicken to a uniform 1/2-inch thickness so it cooks through quickly without drying out.
Dairy: It is vital to add your dairy products after turning off the heat. This prevents the heavy cream from curdling and ensures the parmesan melts into a silky sauce rather than clumping. Variations & Substitutions Gluten-Free: Swap penne for a gluten-free brand (e.g., Banza or Jovial). Adjust simmering time.
Dairy-Free: Use more oil or vegan butter instead of butter. Use plant-based heavy cream and vegan parmesan.
Milk Substitution: Whole milk can be used in a pinch, but the sauce will be thinner and less rich. Avoid skim or low-fat milk.
Chicken Prep: Always butterfly or pound your chicken to a uniform 1/2-inch thickness so it cooks through quickly without drying out.
Dairy: It is vital to add your dairy products after turning off the heat. This prevents the heavy cream from curdling and ensures the parmesan melts into a silky sauce rather than clumping. Variations & Substitutions Gluten-Free: Swap penne for a gluten-free brand (e.g., Banza or Jovial). Adjust simmering time.
Dairy-Free: Use more oil or vegan butter instead of butter. Use plant-based heavy cream and vegan parmesan.
Milk Substitution: Whole milk can be used in a pinch, but the sauce will be thinner and less rich. Avoid skim or low-fat milk.