Begin by butterflying or gently pounding the boneless, skinless chicken breast to about ½-inch thickness for even cooking. Season both sides with Italian seasoning, paprika, salt, and pepper.

Heat a large skillet over medium-high heat and add a swirl of avocado oil. Once shimmering, place the seasoned chicken in the pan and sear for 3-5 minutes on each side until golden brown.

Reduce heat to medium and add more oil followed by unsalted butter. Once melted, toss in the diced yellow onion and cook for about 3 minutes until translucent.

Add minced garlic and sauté for an additional minute until fragrant.

Pour in the chicken broth, scraping up any browned bits from the pan. Bring to a light boil.

Add the dry penne pasta to the boiling broth, cover the skillet and cook for about 10 minutes, stirring occasionally.

Once pasta is cooked, stir in finely grated Parmesan cheese, heavy cream, and chopped parsley. Mix until creamy.

Slice the rested chicken into bite-sized pieces and gently fold it into the pasta mixture. Toss until well-coated and serve warm.