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Step 1: In a large bowl coat chicken breast with about 2 tsp of olive oil, seasonings, salt and mix until evenly coated. Cover and set aside for 30 minutes to marinate.
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Step 2: Heat a skillet over medium-high heat. Add avocado oil and 1 tbsp of butter.
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Step 3: Sear chicken for 5 minutes per side until a golden crust forms. Deglaze pan with a little chicken broth, lower the heat, cover, and simmer until internal temperature reaches 155F.
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Step 4: Remove chicken from pan, cover in foil, and place into oven set warm.
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Step 5: Bring a large pot of water to a rolling boil. Salt it heavily.
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Step 6: Cook pasta according to package instructions until al dente.
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Step 7: Reserve at least 1/4 cup pasta water, then drain.
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Step 8: To the same pan (medium heat) add butter.
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Step 9: Sauté shallot for 1–2 minutes until soft.
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Step 10: Add minced garlic and cook until fragrant (about 30 seconds).
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Step 11: Season with oregano, garlic powder, chili flakes, salt, and black pepper. Mix until well combined and fragrant
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Step 12: Pour in heavy cream and mix
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Step 13: Simmer gently for 3–5 minutes until slightly thickened.
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Step 14: Lower heat and stir in Parmesan cheese and pasta water. Mix until well combined. Taste and adjust for seasonings.
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Step 15: Add cooked fettuccine and parsley, mixing until well coated.
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Step 16: Stir in an additional ¼ cup Parmesan until fully combined.
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Step 17: Finish with chopped parsley.
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Step 18: Add sliced chicken on top of pasta
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Step 19: Finish with extra Parmesan, cracked pepper, or chili flakes if desired.