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
Cook the Pasta:
Place a large pot of salted water on medium-high heat.
Add the pasta and cook until al dente according to the package instructions.
Reserve ½ cup of pasta water before draining the pasta.
Prepare the Chicken and Sauce:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large, heavy-duty pan over medium-high heat.
Add the finely chopped onion and cook for 2-3 minutes, or until softened.
Add the minced garlic and 1 tablespoon of butter to the pan and sauté for 30 seconds, or until fragrant.
Add the chicken pieces and seasoning mix (Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, and pepper).
Sauté the chicken for 3-5 minutes, or until browned and cooked through.
Create the Creamy Sauce:
Stir in the heavy cream, reserved pasta water, grated Parmesan cheese, and chopped sun-dried tomatoes.
Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Taste the sauce and adjust the salt and other seasonings as needed.
Combine and Serve:
Toss the cooked pasta into the pan with the creamy chicken sauce.
Stir well to ensure the pasta is fully coated with the sauce.
Garnish with fresh chopped basil if desired.
Serve immediately while hot.
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