Marry Me Chicken Protein Pasta

In a large, high-walled skillet set over medium-high heat, add the olive oil.

Season the chicken with salt and pepper on both sides and add to the hot oil.

Cook on the first side 5–7 minutes, until deeply golden and crispy. Flip and cook about 5 more minutes.

Remove the chicken and set aside. Once cool enough, transfer to a cutting board and slice into strips.

Slice the onion 1/4-inch thick. Add the onion and garlic to the pan and cook, stirring frequently, until softened and turning translucent, 5–7 minutes.

Add the tomato paste and cook until it shifts from bright red to a deep brick red, 2–3 minutes.

Pour in the white wine and simmer until the alcohol cooks off, 3–5 minutes. Use a spoon to scrape up any browned bits on the bottom of the pan.

Add the bone broth and bring to a gentle boil. Add the dry pasta (Banza, Barilla Protein+, or chickpea/lentil pasta will work) and stir so it is evenly submerged.

Lower the heat to medium and cook according to package instructions, 8–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has reduced into a sauce.

Reduce the heat to low and add the sun-dried tomatoes, olives, Parmesan, basil leaves, sliced chicken, and heavy cream.

Stir to fully combine, being careful not to overmix or break the pasta.

Let everything warm through 2–3 minutes, then adjust seasoning as needed.

Serve immediately.