Start by boiling about 8 oz of rigatoni. Once cooked, dress with a touch of olive oil and set aside.
Make your spice blend. Into a small bowl, combine 1 tsp garlic powder, 1 tsp onion powder, ½ tsp chilli flakes, 1 tsp dried oregano, 1 tsp black pepper, and 1 tsp kosher salt. Mix all that together and set aside.
Next, coat 2 chicken breasts with your spice blend, making sure to cover all sides. Into a pan set over medium-high heat, add 2 tbsp of olive oil. Once heated, gently lay in your chicken breasts. Let them fry on each side for about 5 minutes or until nice and brown. Remove from the pan.
Into the same pan set over medium heat, add another 2 tbsp of olive oil. Once heated, add 1 sliced yellow onion, 3 minced cloves of garlic, and ⅓ cup of sundried tomatoes. Let those cook down for about 5-6 minutes.
Once your onions, garlic, and sundried tomatoes are cooked down, add 2 cups of chicken stock. Make sure to scrape off any brown bits that might be stuck to the bottom of the pan. Add 1 cup of heavy cream. Bring that to a light bubble and drop in your chicken breasts. Cook for about 15-20 minutes or until your chicken is cooked. Remove the breasts from the pot and add in your cooked pasta.
Season with kosher salt, black pepper, and about ½ cup of chopped parsley. Slice your chicken and serve with grated Parmesan and more parsley.
