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Ingredients Method

Ingredients
  

  • 8 oz pasta — penne's the move but no judgment if you're a rotini person
  • 1 Tbsp olive oil
  • ½ cup onion chopped
  • 3 –4 cloves garlic minced (or just dump in the jarred stuff, we're not precious here)
  • 1 Tbsp butter
  • 1 lb chicken cubed
  • ½ tsp EACH: Italian seasoning smoked paprika, red pepper flakes, garlic powder, salt, pepper
  • 1 cup heavy cream
  • ½ cup parmesan — the shaker kind works fine don't @ me
  • ½ cup sun-dried tomatoes chopped
  • Tools that make life easier: a good cast-iron skillet and a bread knife for the garlic bread you're 100% making too.

Method
 

  1. Pasta first. Boil it however you normally boil pasta. Eyeball the timing, you'll be fine.
  2. Onions and garlic. Olive oil, medium heat, throw 'em in till soft and smelling amazing, about 3 minutes.
  3. Chicken time. Push the onions aside, melt the butter, add the chicken and all the seasonings. Cook till golden, 6–8 minutes. Don't stress about a thermometer, just eyeball it — living dangerously is part of the fun.
  4. The sauce. Dump the cream straight in with everything still in the pan — chicken, onions, all of it. One-pot life. Crank the heat a little if it's taking forever, we don't have time to babysit a simmer tonight. Stir in the parm.
  5. Tomatoes. Toss in the sun-dried tomatoes, stir, vibe check the sauce.
  6. Combine. Pasta goes in, toss till coated.
  7. Serve. Extra parm on top if you're feeling fancy. Watch everyone pretend they're not fighting over the last piece of chicken.