Chicken Instructions
1-Season 1 lb chicken with 1 tsp: Season 1 lb chicken with 1 tsp salt and 1/2 tsp pepper.
2-In a gallon-sized resealable plastic bag, combine: In a gallon-sized resealable plastic bag, combine 1/2 cup all purpose flour with the 1 1/2 tsp Italian seasoning, 1 tsp onion powder, 1 tsp garlic powder, and 1/2 tsp paprika. Place the cubed chicken in the flour and shake the bag to coat evenly. Remove the chicken from the flour and shake off any excess. Reserve 1 tablespoon of the flour mixture.
3-In a large skillet, melt 2 tbsp: In a large skillet, melt 2 tbsp olive oil and 2 tbsp butter. Add the chicken into the skillet and allow it to cook until it browns on one side (about 3-4 minutes). Then turn it and cook until it browns on the other side and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
4-Once cooked, remove the chicken to a: Once cooked, remove the chicken to a separate plate and set aside.

Pasta Instructions
5-Cook 10 oz rigatoni according to the: Cook 10 oz rigatoni according to the box instructions. Drain, then set aside.
6-In your skillet add the 2 tbsp: In your skillet add the 2 tbsp olive oil and 2 cloves minced garlic and saute for 1-2 minutes or until fragrant.
7-Add 1/2 cup sun-dried tomatoes, 2 tbsp: Add 1/2 cup sun-dried tomatoes, 2 tbsp tomato paste, 1 cup chicken broth, and 1 cup heavy whipping cream. Stir to combine.
8-Add the 1 tsp Italian seasoning, 1/2: Add the 1 tsp Italian seasoning, 1/2 tsp parsley, 1/2 tsp salt and red chili flakes to taste. Stir to combine again.
9-In a small, separate bowl, combine 1: In a small, separate bowl, combine 1 tablespoon of the reserved flour mixture with 3 tablespoons of the sauce mixture from the pan. Stir until a paste is formed, then add that paste back into the saucepan along with ½ cup of parmesan cheese. Stir until the sauce thickens up.
10-Add the cooked rigatoni into the pan: Add the cooked rigatoni into the pan and stir for 1 minute or until everything is warm.
11-Add the chicken back into the skillet: Add the chicken back into the skillet and top with the remaining ½ cup of parmesan. Mix to combine and allow it to cook, uncovered, for another few minutes until fully thickened into a sauce.
12-Serve and enjoy: Serve and enjoy!