Name: 30-Minute Marry Me Chicken
Total time: 30 min
Ingredients: 4 Chicken breasts, from Magness Farms Butchers if possible; 1 tsp Smoked paprika; 1 tsp Oregano; 1 tsp Thyme; 1/2 tsp Garlic powder; 1/2 tsp Onion powder, or granules; 1 tbsp Olive oil; Salt & pepper, to taste; 2-3 Garlic cloves; 1/2 Onion, diced, or shallot; 60 g Sun-dried tomatoes, chopped, or a handful; 1/2 tsp Red pepper flakes; 100-150 ml Chicken stock; 250 ml Double cream; 50 g Parmesan, grated; 1/2 Lemon juice, freshly squeezed; bunch Basil or spinach, or both!; Salt & pepper, to taste; 300-400 g Pasta, any shape you like

Method

5 steps. Tap one to mark it done.

Coat the chicken breasts evenly with the smoked paprika, oregano, thyme, garlic powder, onion powder, salt, pepper, and olive oil. Place them in a hot pan and sear for several minutes per side until beautifully browned, keeping the centers uncooked.
Chop the vegetables. Take the chicken out of the pan, then stir in the diced onion and garlic along with a pinch of salt and pepper, cooking for 1 to 2 minutes. Stir in the chopped sun-dried tomatoes and cook for 1 additional minute.
Pour the chicken stock into the pan to loosen any browned bits, then mix in the double cream along with the spinach or basil. Return the chicken breasts to the pan, burying them slightly in the liquid, and simmer until they reach the correct internal temperature. Concurrently, cook the pasta in a pot of boiling salted water until it is almost al dente.
Transfer the chicken to a cutting board to slice. Toss the slightly undercooked pasta into the sauce, adding a small amount of the pasta water and the lemon juice, then cook everything together on the stove for 5 minutes.
Divide the pasta among plates, arrange the sliced chicken on top, spoon the leftover sauce over the dish, and serve.