Sun Dried Tomato Basil Pasta

1: In a small bowl, add chicken and avocado oil. Mix with paprika, salt, ground pepper, and Italian seasoning.

2: Cook chicken in a large pan over medium high heat for about 6-8 minutes until internal temperature reaches 165°F. Remove and set aside.

3: Cook pasta until al dente, drain, and save some pasta water for later.

4: In the same pan the chicken was cooked in, sauté the garlic and chopped onion for about 1-2 minutes.

5: Add the sun-dried tomatoes with 3 Tbsp of oil from the jar. Sauté until fragrant, about 1 minute.

6: Add salt, pepper, crushed red pepper, Italian seasoning, and paprika. Mix, scraping up any browned bits from the bottom of the pan.

7: Add the heavy whipping cream and chicken stock. Bring to a medium simmer and allow to thicken about 10-15 minutes.

8: Lower the heat, add the pasta and chicken, and mix. If the sauce becomes too thick, add pasta water little by little until you reach the desired thickness.

9: Mix in the Parmesan cheese and basil. Enjoy!