Garlic Parmesan Chicken Pasta

• 680 g chicken breast, cut in half
• 4.93 ml roasted garlic powder
• 4.93 ml smoked paprika
• 4.93 ml oregano (for chicken)
• 4.93 ml Italian seasoning
• 4.93 ml garlic and herb seasoning
• Salt to taste
• 14.8 ml avocado oil
• 104 ml unsalted butter (divided)
• 397 g fettuccine pasta
• 360 ml heavy cream
• 60 ml pasta water (plus more if needed)
• 7 garlic cloves, minced
• 1 shallot, minced
• 360 ml Parmesan cheese, grated (divided)
• 14.8 ml freshly chopped parsley
• 7.39 ml oregano (for sauce)
• 7.39 ml roasted garlic powder (for sauce)
• 4.93 ml red chili flakes
• Black pepper to taste
• 9.86 ml olive oil (for marinating)
• Optional: Chicken broth for deglazing

Steps

1. 1

   In a large bowl, coat chicken breast with about 2 tsp of olive oil, seasonings (garlic powder, paprika, oregano, Italian seasoning, garlic/herb), and salt. Marinate for 30 minutes.

2. 2

   Heat a skillet over medium-high heat with avocado oil and 1 tbsp of butter.

3. 3

   Sear chicken for 5 minutes per side until a golden crust forms. Optional: deglaze with a splash of broth, then lower heat, cover, and simmer until internal temperature reaches 68°C.

4. 4

   Remove chicken, cover in foil, and keep warm.

5. 5

   Boil pasta in heavily salted water until al dente. Reserve 1/4 cup pasta water and drain.

6. 6

   In the same skillet over medium heat, add 6 tbsp butter and sauté minced shallot for 1-2 minutes until soft.

7. 7

   Add minced garlic and cook for 30 seconds until fragrant.

8. 8

   Aromatics: Stir in oregano, garlic powder, chili flakes, salt, and pepper. Use remaining measurements listed for the sauce.

9. 9

   Pour in heavy cream and simmer for 3-5 minutes until slightly thickened.

10. 10

    Lower heat and stir in 1 1/4 cups Parmesan cheese and reserved pasta water. Mix until smooth.

11. 11

    Toss in the cooked fettuccine, parsley, and an additional 1/4 cup Parmesan cheese until well coated.

12. 12

    Slice the chicken and place on top of the pasta. Garnish with extra Parmesan, pepper, or chili flakes.