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.

Heat a skillet over medium-high heat. Add avocado oil and 1 tbsp of butter.

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.

Remove chicken from pan, cover in foil, and place into oven set warm.

Bring a large pot of water to a rolling boil. Salt it heavily.

Cook pasta according to package instructions until al dente.

Reserve at least 1/4 cup pasta water, then drain.

To the same pan (medium heat) add butter.

Sauté shallot for 1–2 minutes until soft.

Add minced garlic and cook until fragrant (about 30 seconds).

Season with oregano, garlic powder, chili flakes, salt, and black pepper. Mix until well combined and fragrant.

Pour in heavy cream and mix.

Simmer gently for 3–5 minutes until slightly thickened.

Lower heat and stir in Parmesan cheese and pasta water. Mix until well combined. Taste and adjust for seasonings.

Add cooked fettuccine and parsley, mixing until well coated.

Stir in an additional ¼ cup Parmesan until fully combined.

Finish with chopped parsley.

Add sliced chicken on top of pasta.

Finish with extra Parmesan, cracked pepper, or chili flakes if desired.