Garlic Parmesan chicken pasta

Instructions

1. In a large bowl, coat chicken breast with about 2 tsp of olive oil, seasonings (1 tsp roasted garlic powder, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp Italian seasoning, 1 tsp garlic and herb seasoning), and salt. Mix until evenly coated. Cover and set aside for 30 minutes to marinate.
2. Heat a skillet over medium-high heat. Add 1 tbsp avocado oil and 1 tbsp of butter.
3. Sear chicken for 5 minutes per side until a golden crust forms. Deglaze pan with a little chicken broth, lower the heat, cover, and simmer until internal temperature reaches 155F.
4. Remove chicken from pan, cover in foil, and place into oven set to warm.
5. Bring a large pot of water to a rolling boil. Salt it heavily.
6. Cook pasta according to package instructions until al dente.
7. Reserve at least 1/4 cup pasta water, then drain.
8. To the same pan (medium heat), add 6 tbsp butter.
9. Sauté 1 minced shallot for 1–2 minutes until soft.
10. Add 7 minced garlic cloves and cook until fragrant (about 30 seconds).
11. Season with 1 1/2 tsp oregano, 1 1/2 tsp roasted garlic powder, 1 tsp red chili flakes, salt, and black pepper. Mix until well combined and fragrant.
12. Pour in 1 1/2 cup heavy cream and mix.
13. Simmer gently for 3–5 minutes until slightly thickened.
14. Lower heat and stir in 1 1/4 cups Parmesan cheese and 1/4 cup pasta water. Mix until well combined. Taste and adjust for seasonings.
15. Add cooked fettuccine and 1 tbsp freshly chopped parsley, mixing until well coated.
16. Stir in an additional ¼ cup Parmesan until fully combined.
17. Finish with chopped parsley.
18. Add sliced chicken on top of pasta.
19. Finish with extra Parmesan, cracked pepper, or chili flakes if desired.