Marry me pasta

Bring a pot of water to a boil.

Season the chicken with paprika, garlic and herb seasoning and a little chicken bouillon powder in place of salt.

Sear the chicken in a single layer in hot olive oil in a shallow dutch oven a few minutes for colour, without cooking through; set aside.

Add another drizzle of olive oil, the minced garlic, about four fresh tomatoes, a little basil and a pinch of hot pepper flakes.

Add cream and water (or chicken stock), a pinch of bouillon powder, a pinch of Italian seasoning and the oil-packed sun-dried tomatoes; bring to a simmer and reduce, then turn down to thicken gently.

Cook the rigatoni in well-salted water about 7 minutes, a few minutes shy of done.

Return the chicken and its juices to the sauce to finish cooking over gentle heat.

Move the pasta into the sauce with a little starchy water and cook together a couple of minutes to thicken; add parmigiano and more basil, then turn off the heat.