Marry Me Chicken Pasta

Ingredients

• 10.5 lb chicken breast(227g)
• 20.5 lb pasta(227g)
• 30.25 cup sun-dried tomatoes(35g)
• 41 tablespoon sun-dried tomato oil(13.5g)
• 52 tablespoon butter(28g)
• 61 medium shallot(40g)
• 71 teaspoon salt(6g)
• 81 teaspoon Italian seasoning(2g)
• 90.5 teaspoon onion powder(1.5g)
• 101 teaspoon black pepper(2g)
• 110.5 teaspoon paprika(1g)
• 120.5 teaspoon chicken bouillon(2g)
• 130.1 teaspoon cayenne pepper(0.2g)
• 140.5 teaspoon red pepper flakes(0.8g)
• 157 garlic cloves(21g)
• 161 tablespoon olive oil(13.5g)
• 172.5 cup chicken broth(600g)
• 180.5 cup half & half(120g)
• 190.5 cup parmesan cheese(50g)
• 201 handful spinach(30g)
• 210.25 cup fresh basil(10g)
• 220.25 cup parmesan cheese (for garnish)(25g)

Instructions

1. 1In a large saucepan, heat 1 tablespoon of sun-dried tomato oil and 1 tablespoon of butter over medium heat.
2. 2Add the chicken and cook until no longer pink. Remove from the pan and cut into bite-sized pieces.
3. 3Reduce heat to low and add another tablespoon of butter, the diced shallot, salt, Italian seasoning, onion powder, black pepper, paprika, chicken bouillon, cayenne pepper, and red pepper flakes. Cook for 2-3 minutes, adding olive oil if needed.
4. 4Add the minced garlic and cook for another minute.
5. 5Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Bring to a simmer.
6. 6Add the pasta and stir. Cover and simmer until pasta is al dente, about 10-15 minutes, stirring every few minutes.
7. 7Once the pasta is cooked, add the half & half, sun-dried tomatoes, and 0.5 cup parmesan cheese. Stir until the cheese is melted.
8. 8Add the spinach, cooked chicken, and fresh basil. Stir until the spinach is wilted.
9. 9Serve immediately, garnished with extra parmesan cheese.