Garlic Parmesan chicken pasta

From a reel by The Sapor — watch the original

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
• 1 tbsp avocado oil (for cooking)
• 1 tbsp unsalted butter (for cooking)
• 14 oz fettuccine pasta
• 1 1/2 cup heavy cream
• 6 tbsp unsalted butter
• 1/4 cup 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
• Salt and pepper to taste

Instructions

1. Marinate the chicken by coating the pieces in seasonings and salt in a large bowl. Let sit for 30 minutes.
2. Heat avocado oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear the chicken for 5 minutes on each side until golden.
3. Deglaze the pan with a small amount of chicken broth, then cover and simmer until the chicken reaches an internal temperature of 155F.
4. Remove the chicken from the pan, cover with foil, and keep warm in the oven.
5. Boil salted water in a large pot and cook the fettuccine until al dente. Reserve 1/4 cup of the pasta water before draining.
6. In the same skillet used for the chicken, melt 6 tablespoons of butter over medium heat. Sauté the minced shallot for 1-2 minutes, then add the minced garlic and cook for 30 seconds.
7. Stir in the oregano, garlic powder, chili flakes, salt, and pepper.
8. Pour in the heavy cream and simmer for 3-5 minutes until the sauce thickens slightly.
9. Remove from heat and stir in the Parmesan cheese and the reserved pasta water until combined.
10. Add the cooked pasta and parsley to the sauce, tossing to coat. Stir in an additional 1/4 cup of Parmesan cheese.
11. Serve the pasta topped with sliced chicken and extra Parmesan, pepper, or chili flakes as desired.