Marry Me Chicken with Pasta

Steps

1. Boil penne pasta in water seasoned with Better Than Bouillon and salt for 12 minutes until al dente. Reserve half to one cup pasta water. Shock pasta with cold water to stop cooking.
2. Season chicken legs and thighs with salt and pepper. Sear skin side down in garlic-infused olive oil over medium-high heat until golden, flipping to brown all sides. Remove and set aside.
3. Using the same pan, add sun-dried tomato oil and scrape up fond. Add minced garlic over medium heat, stir to avoid burning.
4. Add heavy whipping cream and bring to a rolling boil, stirring.
5. Add chicken stock and sun-dried tomatoes. Stir and cook down until sauce thickens.
6. Add basil, Italian seasoning, and other spices. Add Parmesan cheese, stir until melted and sauce thickens further.
7. Return seared chicken to the pan and nestle into sauce. Cover and cook on medium-low 10-15 minutes until chicken internal temp reaches 165°F.
8. Remove chicken. Add cooked penne pasta to the sauce, toss to coat. Add pasta water as needed to keep creamy. Add more Parmesan to taste.
9. Plate pasta, top with chicken and garnish.