Garlic Parmesan Chicken Pasta by Thesapor

Ingredients

• 1.5 lbs chicken breast, cut in half
• 1 tsp roasted garlic powder
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp Italian seasoning
• 1 tsp garlic and herb seasoning
• Salt, to taste
• 2 tsp olive oil
• 1 tbsp avocado oil
• 1 tbsp unsalted butter
• 14 oz fettuccine pasta
• 1 1/2 cups heavy cream
• 6 tbsp unsalted butter
• 1/4 cup reserved pasta water
• 7 garlic cloves, minced
• 1 shallot, minced
• 1 1/4 cups Parmesan cheese, grated
• 1 tbsp freshly chopped parsley
• 1 1/2 tsp oregano
• 1 1/2 tsp roasted garlic powder
• 1 tsp red chili flakes
• Black pepper, to taste

Instructions

1. Toss the chicken with olive oil, garlic powder, smoked paprika, oregano, Italian seasoning, garlic and herb seasoning, and salt; marinate for 30 minutes.
2. Heat avocado oil and 1 tbsp butter in a skillet over medium-high heat, then sear the chicken for 5 minutes per side until golden brown.
3. Deglaze the pan with chicken broth, reduce heat to low, cover, and cook until the chicken reaches 155°F, about 5–8 minutes more.
4. Boil salted water, cook the fettuccine until al dente, then reserve 1/4 cup pasta water and drain.
5. In the same skillet over medium heat, melt 6 tbsp butter and sauté the shallot for 1–2 minutes until softened.
6. Add the garlic and cook for about 30 seconds, just until fragrant.
7. Stir in oregano, roasted garlic powder, chili flakes, salt, and black pepper, then pour in the heavy cream and simmer 3–5 minutes until slightly thickened.
8. Lower the heat, stir in Parmesan and pasta water until smooth, then add the cooked fettuccine and parsley and toss to coat.
9. Slice the chicken, arrange it over the pasta, and finish with extra Parmesan, cracked pepper, or chili flakes if desired.