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Ingredients
  • subheading: Pasta:
  • 8 ounces cavatappi pasta
  • subheading: Chicken:
  • 1 ½ pounds boneless, skinless chicken breasts, pounded to an even thickness
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • subheading: Sauce:
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, diced
  • ½ cup (about 8 whole) sun-dried tomatoes, softened in hot water, chopped
  • 1 teaspoon garlic, minced
  • 1 cup (240 g) chicken broth
  • 1 cup (238 g) heavy whipping cream
  • ½ package (4 ounces) cream cheese, softened, cubed
  • 1 cup (100 g) parmesan cheese, shredded
  • 1 cup (113 g) mild cheddar cheese, shredded
  • 1 cup (113 g) Monterey Jack cheese, shredded
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • parsley, chopped for garnish
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