1-First step: season and prep the chicken Start by butterflying the chicken breast or beating it to about 0.5 inch thick. This is one of the easiest ways to get even cooking, and it helps the meat stay tender instead of drying out. Season both sides with 1 tablespoon Italian seasoning, 0.5 teaspoon paprika, and salt and pepper to taste. If you are cooking for a family, this step is a good time to set out your pasta, broth, garlic, and Parmesan so everything is ready when the pan gets hot. That little bit of prep makes the rest of the recipe move quickly.

2-Second step: sear the chicken Heat 2 tablespoons avocado oil or olive oil in a stainless steel pan over medium heat. Stainless steel gives you a beautiful golden sear, which adds flavor to the whole dish. Once the oil shimmers, add the chicken and cook it for 3 to 5 minutes per side. Use an instant-read thermometer if you have one. The chicken is ready when the internal temperature reaches 165°F. Transfer it to a plate and set it aside while you build the sauce.

3-Third step: cook the onion and garlic Lower the heat and add 1 tablespoon unsalted butter to the same pan. Stir in the diced yellow onion with a small pinch of salt and cook for about 3 minutes, just until soft and tender. The little bit of salt helps draw out moisture and speeds up the process. Add the minced garlic and cook for 1 minute. Keep it moving so it does not burn. At this point, the pan should smell amazing, and that is when you know the sauce is headed in the right direction.

4-Fourth step: simmer the pasta in broth Pour in 2 cups chicken broth and scrape up any browned bits from the bottom of the pan. Those bits carry a lot of flavor, so do not leave them behind. Add the 8 ounces of dry penne pasta and stir so it is mostly submerged in the broth. Cover the pan and let the pasta simmer for about 10 minutes, or until it is al dente. Stir once or twice while it cooks so nothing sticks. If the broth looks like it is cooking off too quickly, lower the heat a bit and keep the lid on.

5-Fifth step: finish the creamy sauce Turn off the heat before adding the creamy ingredients. Stir in 1 cup finely grated Parmesan cheese, 0.5 cup heavy cream, and 2 tablespoons chopped parsley. The residual heat melts everything together and thickens the sauce without curdling the dairy. If the sauce looks too thick, add a small splash of broth. If it seems too loose, let it sit for a minute or two so the Parmesan can settle into the sauce. This is the part where the dish starts to look like a creamy garlic pasta you would order out.

6-Final step: slice, combine, and serve Slice the cooked chicken into strips, then return it to the pan with the pasta and sauce. Toss everything until the chicken is coated and the pasta looks creamy and glossy. Taste and add a little more salt or pepper if needed. Serve the pasta right away while it is hot and silky. A little extra parsley or a light dusting of Parmesan on top works well if you want a pretty finish. If you enjoy creamy dinner recipes, you might also like this cozy garlic Parmesan pasta idea from Flavors by Design.