Ingredients:
Chicken
• 2 lbs boneless skinless chicken breast (or thighs), sliced
• 2 tsp garlic powder
• 2 tsp onion powder
• 1½ tsp paprika
• 1 tsp Italian seasoning
• 1 tsp Chef Bae Seasoning
• 2 tbsp olive oil
Pasta
• 1 lb rigatoni pasta
• Salted water for boiling
Sauce
• 3 tbsp butter
• 5 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup freshly grated parmesan
• ½ cup sun-dried tomatoes (chopped)
• 1 tsp red pepper flakes (optional)
• 1 tsp Italian seasoning
• 1 tsp Chef Bae Seasoning
• ½ tsp paprika
• ½ tsp black pepper
• 1 cup baby spinach
Garnish
• Extra parmesan
• Fresh basil or parsley
Instructions
Boil rigatoni in salted water until al dente, then drain and set aside.
Season chicken with garlic powder, onion powder, paprika, Italian seasoning, and Chef Bae Seasoning. Heat olive oil in a large skillet over medium-high heat and sear chicken until golden and cooked through, about 5–6 minutes per side. Remove and set aside.
In the same skillet, melt butter and sauté garlic for about 30 seconds until fragrant. Pour in chicken broth and let it simmer for 2 minutes to deglaze the pan.
Stir in heavy cream, parmesan, sun-dried tomatoes, red pepper flakes, Italian seasoning, paprika, Chef Bae Seasoning and black pepper. Let simmer 4–5 minutes until thick and creamy.
Add spinach and let it wilt, then slice the chicken and return it to the pan. Simmer 2–3 minutes so everything gets coated in that rich sauce.
Add cooked rigatoni and toss until fully coated and glossy. Top with extra parmesan and fresh herbs.