Cajun Chicken Pasta

Steps

1. Slice the onion in half through the root, make thin slices across stopping just before the root to hold it intact, then dice into small to medium sized pieces.
2. Grind garlic cloves using a microplane or box grater to create a paste, or give them a rough chop.
3. In a large mixing bowl, combine the diced chicken with onion powder (3.5 half grams), garlic powder (3.5 half grams), dried oregano (2.5 grams), dried thyme (2.5 grams), red chili powder (1 gram), smoked paprika (10 grams), sea salt flakes (large pinch), and cracked black pepper (about 20 cracks worth).
4. Mix all the chicken with the spices, ensuring it is thoroughly coated.
5. Place a large pan or pot over high heat and add olive oil (30 milliliters) to get hot.
6. Add the seasoned chicken to the pan, spreading it out evenly. Sear for about two and a half to three minutes, turning occasionally to prevent burning.
7. Once the chicken is golden brown and spices have released flavor, add the onion and garlic. Continue mixing for another two and a half to three minutes until the onion is translucent and the garlic has infused its flavor into the chicken and spices.
8. Pour in the chicken stock (750 milliliters) to deglaze the pan and bring up stuck flavors.
9. Follow with diced or crushed tomatoes (600 grams).
10. Add thickened cream (200 milliliters), seasoned to taste with sea salt flakes and cracked black pepper (about 20 cracks worth).
11. Mix everything well, allowing it to come to a simmer. The sauce should begin to form a beautiful rose color.
12. Add penne or pasta of choice (600 grams) to the pot.
13. Stir well to ensure each piece of pasta is submerged in the sauce.
14. Allow the mixture to cook for 15 minutes uncovered over medium-high heat, stirring every now and again to prevent sticking.
15. After 15 minutes, remove from the stovetop. Optionally, stir in flat leaf parsley for color.
16. Serve by topping with freshly grated Parmesan cheese and cracked black pepper (optional).