Season chicken breasts with 1/2 tbsp avocado oil (save the rest for later), lime, salt, pepper, Montreal chicken seasoning. Let sit to marinade.

Add remaining 1/2 tbsp avocado oil to med high heat pan and 1/2 of minced garlic (save the rest for later). Do not add salt and pepper to pan. Sear about 1-2 minutes or until aromatic. Start cooking pasta. Add seasoned chicken breasts, brown 4 minutes per side or more for thicker cuts. Remove from heat, let sit on cutting board 5-7 minutes before cutting.

While chicken sits, slice mushrooms, not too thin, they will wilt and cook fast. Remove oil from pan, on med high heat add rest of avocado oil, shallots and rest of garlic, sear 1-2 minutes or until aromatic. Add beef broth, heavy cream, handful of chopped parsley and salt and pepper to taste. Not much because chicken is already seasoned with salt. Bring to light boil, add mushrooms and stir 1-2 minutes.

Slice chicken breasts without completely slicing through, add pasta to plates, place chicken on top of pasta and add mushrooms and sauce. Sprinkle with some chopped parsley and Parmesan cheese. Ready to serve!!