Step 1

Start to bring a large pot of salted water to a boil.

Step 2

In a small bowl, combine the olive oil, paprika, onion powder, Italian seasoning, garlic powder, cayenne pepper, fine sea salt, and black pepper and mix.

Step 3

Using a sharp knife, butterfly the chicken all the way through (do this by cutting the chicken horizontally to make two even filets). Coat the chicken in the oil and spice blend.

Step 4

Heat a large nonstick skillet over medium-high heat. When the skillet is hot, turn the heat down to medium. Add the chicken and cook for approximately 2 - 3 minutes per side, or until the chicken is just cooked through and the internal temperature reads 165 F on a meat thermometer. Remove the chicken from the pan, and add the butter to the flavorful bits left behind.

Step 5

Once the chicken is finished cooking and the water is boiling, cook the pasta according to the package instructions until it is al dente. Reserve 1/4 cup of the starchy pasta water.

Step 6

Add the onion to the buttered skillet and saute for about 5 minutes, or until it’s translucent. Mix in the sun-dried tomatoes, garlic, and red chili flakes, and saute for 2 minutes (or until it’s aromatic).

Step 7

Add in the water, tomato paste, and chicken bouillon. Stir until the tomato paste and bouillon have dissolved into the water.

Step 8

Stir in the parmesan cheese and cream cheese until it’s fully melted.

Step 9

Using pasta tongs, toss the pasta in the sauce. Add some of the reserved pasta water to reach your desired consistency, then toss again to combine.

Step 10

Slice the chicken into thin strips.

Step 11

Serve the pasta with chicken on top. Sprinkle with fresh parsley and additional parmesan if desired.