Creamy Parmesan Chicken Pasta by Kayla Nasara

Ingredients

• 1 chicken breast
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp grilled chicken seasoning
• 1 tbsp olive oil
• 1 tbsp avocado oil
• 1/4 cup butter
• 1 shallot, diced
• 3 cloves garlic, minced
• 1/2 lemon, juiced
• 1 1/2 cup heavy cream
• 1 cup parmesan cheese
• 8 oz cavatappi pasta
• 2 tbsp parsley, chopped

Instructions

1. Boil a pot of salted water and cook the cavatappi pasta according to package directions until al dente; drain and set aside.
2. Slice the chicken breast in half horizontally, season with salt, pepper, grilled chicken seasoning, and olive oil.
3. Heat avocado oil in a skillet over medium-high heat. Sear the chicken until golden brown and cooked through (about 5-6 minutes per side). Remove chicken from the pan and set aside.
4. Reduce heat to medium, add butter and shallot to the same pan, sautéing for 1 minute until translucent.
5. Add minced garlic and cook for 30 seconds until fragrant, then deglaze the pan with the lemon juice.
6. Pour in the heavy cream and the same seasonings (salt, pepper, grilled chicken seasoning); simmer on low heat for 3-4 minutes.
7. Stir in 1/2 cup of parmesan cheese and half of the parsley until the sauce thickens slightly.
8. Add the cooked pasta to the sauce, tossing to coat thoroughly. Add more cheese if desired.
9. Serve the pasta immediately topped with the seared chicken, garnished with remaining cheese and parsley.