In a large skillet, heat 2 tablespoons of avocado or olive oil over medium heat. Season the boneless, skinless chicken breast with salt, pepper, and paprika, then add it to the skillet. Sear the chicken for about 6–7 minutes on each side until it’s golden brown and cooked through, reaching an internal temperature of 165°F. Once cooked, remove the chicken and set it aside.

In the same skillet, lower the heat to medium-low and add another tablespoon of oil along with 2 tablespoons of unsalted butter. Once the butter melts, add 1 chopped jumbo yellow onion to the pan. Sauté for about 4–5 minutes until the onion becomes translucent and fragrant.

Now add 4 minced garlic cloves to the skillet and sauté for another minute, allowing the garlic to become fragrant without burning.

Pour in 3 cups of chicken broth to deglaze the pan, scraping up any browned bits. Bring to a gentle boil, then stir in 12 ounces of dry penne pasta. Cover and simmer for 10–12 minutes, or until pasta is al dente.

Once the pasta is al dente, remove the lid and lower the heat. Stir in 1 cup of finely grated parmesan cheese and 1 cup of heavy cream until the cheese melts completely.

Slice the cooked chicken breast and gently fold it into the creamy pasta mixture. Allow it to warm through for another minute on the heat and garnish with freshly chopped parsley.