1-First, start by seasoning 300g chicken breast with 2 tbsp sweet paprika, 1 tbsp dried oregano, 1 tbsp garlic powder, ½ tbsp onion powder, salt, and pepper. Then, cook it in 3 tbsp olive oil over medium heat until it’s caramelized and golden this helps lock in the flavors and makes the chicken tender.

2-Next, boil 300g rotini pasta until just under al dente, and don’t forget to reserve 1 cup of the pasta water for later. This step keeps the pasta from getting too soft, so it holds up well in the sauce. While the pasta cooks, in a separate pan, sauté a finely diced shallot and 4 garlic cloves in 4 tbsp butter until they’re fragrant and soft.

3-Add 1 tbsp tomato paste and cook it until it darkens, which brings out a deep, rich taste. Pour in 200 ml heavy cream and ¼ cup sundried tomatoes, then mix in the pasta and reserved water to build that creamy sauce. Finally, stir in ¼ cup grated parmesan cheese until everything is smooth, toss in the sliced chicken and fresh parsley, and you’re done.