Directions

1. Preheat oven to 325°F.
2. Season chicken with paprika, Italian seasoning, salt, and pepper. Place chicken in a baking dish with halved garlic facing cut side down.
3. Pour Clebby’s Avocado Oil over everything and bake for 40 minutes.
4. Boil fettuccine according to package directions for al dente.
5. Set the chicken aside to rest as you make the pasta. Once the garlic is cool to the touch, squeeze out the garlic cloves and add to a blender with heavy cream and the leftover oil. Season with salt and pepper. Blend until smooth and thick.
6. Pour the cream mixture into a skillet and bring to a simmer over medium heat. Once simmering, turn the heat off and stir in parmesan cheese. Season with salt and pepper to taste.
7. While the sauce is cooking, slice the chicken.
8. Add the pasta to the skillet and toss to coat in the sauce. Add a splash of pasta water to thin the sauce, if needed.
9. To serve, divide among bowls, top with sliced chicken and garnish with freshly cracked pepper, grated parmesan cheese, and finely chopped parsley.