Season the chicken

• In a bowl, toss the chicken with the avocado oil, chicken bouillon, garlic powder, smoked paprika, black pepper and Italian herbs until evenly coated.

Cook the chicken

• Heat a frying pan over medium-high heat and cook the chicken until golden and cooked through.

Boil the pasta

• Cook the pasta in salted boiling water until al dente, then drain.

Start the sauce

• In the same pan, sauté the chopped onion until soft and translucent.

Build the creamy sauce

• Pour in the heavy cream and stir in the chicken bouillon, paprika powder, garlic powder and black pepper.
• Simmer gently until the sauce thickens slightly.

Add cheese and pesto

• Stir the mozzarella cheese into the sauce until melted.
• Stir in the pesto.

Combine and serve

• Return the chicken to the pan, add the drained pasta and toss everything together until well coated.
• Serve hot.