Ingredients

• 8 oz dried pasta of choice, half standard box
• 1 Tablespoon olive oil
• ½ cup onion, finely chopped
• 3–4 cloves garlic, minced
• 1 Tablespoon butter
• 1 pound chicken breasts, cut into bite-size pieces
• ½ teaspoon EACH Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, pepper
• 1 cup heavy cream
• ½ cup parmesan cheese, grated
• ½ cup sun-dried tomatoes, chopped
• Basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente. Before draining, reserve ½ cup of the pasta water.
2. While the pasta cooks, heat the olive oil in a large heavy-duty pan over medium-high heat. Add the onion and cook for 2–3 minutes, until soft and translucent.
3. Stir in the garlic and butter and cook for about 30 seconds. Add the chicken along with all the seasonings, then sauté for 3–5 minutes, until the chicken is browned and fully cooked.
4. Pour in the heavy cream, reserved pasta water, parmesan cheese, and sun-dried tomatoes. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring occasionally. Taste and adjust salt as needed.
5. Add the cooked pasta directly to the pan and toss until everything is evenly coated. Finish with fresh chopped basil if desired and serve right away.