Marinate the chicken

• In a large bowl, coat the chicken breast with olive oil, roasted garlic powder, smoked paprika, oregano, Italian seasoning, garlic and herb seasoning and salt.
• Mix until evenly coated, cover and set aside to marinate.

Sear the chicken

• Heat a skillet over medium-high heat, then add the avocado oil and butter.
• Sear the chicken for 5 minutes per side until a golden crust forms.
• Deglaze the pan with chicken broth, lower the heat, cover and simmer until the internal temperature reaches 155 °F.
• Remove the chicken from the pan, cover with foil and keep warm in the oven.

Cook the pasta

• Bring a large pot of water to a rolling boil and salt it heavily.
• Cook the fettuccine according to package instructions until al dente.
• Reserve at least some pasta water, then drain.

Start the sauce

• In the same pan over medium heat, add the butter.
• Sauté the shallot until soft.
• Add the minced garlic and cook until fragrant.
• Season with oregano, roasted garlic powder, chili flakes, salt and black pepper, mixing until well combined and fragrant.

Simmer the cream

• Pour in the heavy cream and mix.
• Simmer gently until slightly thickened.

Finish the sauce

• Lower the heat and stir in the Parmesan cheese and pasta water, mixing until well combined.
• Taste and adjust the seasonings.

Combine pasta and sauce

• Add the cooked fettuccine and parsley, mixing until well coated.
• Stir in an additional portion of Parmesan until fully combined.
• Finish with chopped parsley.

Plate and serve

• Add the sliced chicken on top of the pasta.
• Finish with extra Parmesan, cracked pepper or chili flakes if desired.