Marry Me Chicken Pasta

Steps

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1. 1
   Heat olive oil in a large shallow pot or skillet over medium-high heat until hot. In a separate pot, bring a large pot of salted water to a boil for the pasta.
   ▶ ≈0:35
2. 2
   Season the bite-sized chicken pieces with paprika, garlic and herb seasoning, and chicken bouillon powder. Toss to coat evenly.
   ▶ ≈1:00
3. 3
   Add the seasoned chicken to the hot oil in a single layer. Sear for a few minutes until golden and colored, but don't worry about cooking it through completely.
   ▶ ≈1:54
4. 4
   Remove the seared chicken and set aside. Add a bit more olive oil to the same pan, then sauté the minced garlic, fresh cherry tomato halves, torn basil, and red pepper flakes until fragrant.
   ▶ ≈3:40
5. 5
   Pour in the heavy cream and chicken stock, then add a pinch of chicken bouillon powder and Italian seasoning. Stir in the chopped sun-dried tomatoes and bring to a simmer, allowing the sauce to reduce gently.
   ▶ ≈4:29
6. 6
   Drop the rigatoni into the boiling salted water and cook according to package instructions, pulling it out a couple of minutes before it's completely done so it finishes cooking in the sauce.
   ▶ ≈5:48
7. 7
   Return the reserved chicken to the sauce on low heat to finish cooking through, allowing all the natural juices to incorporate into the sauce.
   ▶ ≈6:31
8. 8
   Transfer the cooked pasta directly from the pot into the sauce, adding some of the starchy cooking water to help bind the sauce together. Cook for a couple of minutes, stirring gently, until everything combines beautifully.
   ▶ ≈6:56
9. 9
   Turn off the heat and stir in Parmesan cheese and additional fresh basil. Taste and adjust salt as needed. Serve with the luxurious creamy sauce.
   ▶ ≈9:06