Ingredients
Chicken
- 1 tbsp avocado oil (or olive oil)
- 1 lb boneless, skinless chicken breast (butterflied or beaten down to about ½” thickness)
- 1 tbsp Italian seasoning
- ½ tsp paprika
- Salt & pepper (to taste)
Sauce and Pasta
- 1 tbsp avocado oil (or olive oil)
- 1 tbsp unsalted butter
- ½ jumbo yellow onion (diced, about 1 cup)
- 4-6 large cloves garlic (minced)
- 8 oz dry penne pasta (normal, gluten free, or protein pasta)
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese
- ½ cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Season the Chicken: In a small bowl, combine Italian seasoning, paprika, salt, and pepper. Pat chicken breasts dry and rub both sides evenly with the seasoning mixture.
- Cook the Chicken: Heat a large pan over medium heat and add 1 tbsp avocado oil. Place the seasoned chicken in the pan and cook for 3-5 minutes per side until the internal temperature reaches 165°F. Remove from the pan and set aside to rest.
- Sauté Aromatics: Reduce heat to medium-low. Add remaining avocado oil and butter to the pan. Add diced onion and a pinch of salt. Cook for about 3 minutes until onions soften and start to become translucent. Stir in minced garlic and cook for an additional minute.
- Deglaze Pan and Cook Pasta: Pour in chicken broth, scraping up any browned bits from the pan’s bottom. Bring to a light boil. Add dry penne pasta and stir to submerge the pasta in the broth.
- Simmer Pasta: Cover the pan and cook for approximately 10 minutes or until pasta is al dente, stirring occasionally to prevent sticking.
- Create the Sauce: Turn off the heat and stir in parmesan cheese, heavy cream, and chopped parsley. Stir until the parmesan melts and sauce thickens slightly. Adjust salt and pepper to taste.
- Combine Chicken and Pasta: Slice cooked chicken into strips. Add the chicken back into the pan with the pasta and sauce. Toss gently to combine everything evenly. Serve warm.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce will be less thick.
- Use gluten-free pasta if preferred to accommodate gluten sensitivities.
- Butterflied chicken breasts ensure even cooking and faster preparation.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a pan or microwave.
- For extra flavor, garnish with additional chopped parsley or freshly grated parmesan before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Frying, Simmering
- Cuisine: Italian-American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
