Ingredients
Scale
For the Chicken:
- 1 tbsp avocado oil (or olive oil)
- 1 lb boneless, skinless chicken breast (butterflied or flattened to ½” thickness)
- 1 tbsp Italian seasoning
- ½ tsp paprika
- Salt & pepper, to taste
For the Pasta:
- 1 tbsp avocado oil (or olive oil)
- 1 tbsp unsalted butter
- ½ jumbo yellow onion (diced, about 1 cup)
- 4–6 cloves garlic (minced)
- 8 oz dry penne pasta (gluten-free optional)
- 2 cups chicken broth
- 1 cup finely grated Parmesan cheese
- ½ cup heavy cream
- 2 tbsp chopped parsley (for garnish)
Instructions
- Season the Chicken: In a small bowl, combine Italian seasoning, paprika, salt, and pepper. Pat chicken dry and rub the seasoning mix evenly on both sides.
- Cook the Chicken: Heat 1 tbsp oil in a large pan over medium heat. Add the chicken and cook for 4-5 minutes on each side, until the internal temperature reaches 165°F. Remove from the pan and let rest.
- Sauté Onion & Garlic: Reduce heat to medium-low. Add 1 tbsp oil and butter to the pan. Add the diced onion and cook for 3 minutes until soft and translucent. Add garlic and cook for another minute until fragrant.
- Deglaze the Pan: Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a light boil.
- Cook the Pasta: Add the dry penne pasta, stirring to ensure it’s submerged in the broth. Cover and cook for 10 minutes, until the pasta is al dente.
- Finish the Sauce: Turn off the heat and stir in the Parmesan cheese, heavy cream, and chopped parsley. Stir until smooth and the cheese melts. Taste and adjust seasoning if needed.
- Combine with Chicken: Slice the rested chicken into strips and add it to the pan with the pasta. Toss everything together until evenly combined.
- Serve: Serve immediately and garnish with additional parsley, if desired.
Notes
Storage Instructions
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To refresh the sauce, reheat in a pan with a splash of chicken broth or cream.
Tips & Variations
- Chicken Substitute: Try boneless, skinless chicken thighs or shrimp for a different protein.
- Dairy-Free: Use dairy-free cream and Parmesan for a dairy-free version.
- Add Veggies: Add spinach, peas, or sun-dried tomatoes for extra flavor.
Pairing Suggestions
This dish pairs well with a light green salad and a Chardonnay or Pinot Grigio glass for a deliciously balanced meal!
- Prep Time: 5
- Cook Time: 30
- Category: Dinner, Main Course
- Cuisine: American, Italian
Nutrition
- Serving Size: 4
- Calories: 665 kcal
- Sodium: 1021mg
- Fat: 32g
- Saturated Fat: 14g
- Trans Fat: 0.1g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 138mg