Cook the fettuccine

• Boil the fettuccine in salted water until al dente.
• Reserve a little pasta water before draining.

Season the chicken

• Drizzle the chicken with avocado oil.
• Season with salt, black pepper, garlic powder, paprika, Italian seasoning and red chili flakes.
• Rub the seasonings evenly over both sides.

Cook the chicken

• Heat a little avocado oil in a pan over medium heat.
• Add the chicken and cook on both sides until golden and fully cooked through.
• Remove from the pan, let it rest, then slice.

Start the sauce

• In the same pan, add the butter.
• Once melted, add the chopped onion and cook until softened.
• Add the minced garlic and sauté until fragrant.

Build the creamy sauce

• Sprinkle in the flour and mix well.
• Season with black pepper, paprika, Italian seasoning and red chili flakes.
• Pour in the heavy cream and stir until smooth and creamy.

Add lemon and Parmesan

• Add the lemon juice, followed by the Parmesan and lemon zest.
• Stir over low heat until the Parmesan melts and the sauce comes together.

Toss the pasta

• Add the fresh parsley, then toss in the cooked fettuccine until well coated.
• Add a splash of reserved pasta water if needed to loosen the sauce.

Plate and serve

• Plate the creamy fettuccine and top with the sliced chicken.
• Finish with freshly grated Parmesan and fresh parsley.
• Serve with fresh lemon wedges.