1 pound boneless skinless chicken breast cut into bite size pieces
salt & pepper
2 TBSP unsalted butter, divided
1 yellow onion, diced
green bell pepper, diced
1 rib of celery, diced
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp cayenne pepper
1 cup heavy cream
3 green onions, thinly sliced
DIRECTIONS
Cook the pasta according to package directions, drain and set aside.
Pat the chicken pieces dry with paper towels then generously season the chicken with salt & pepper.
Melt 1 TBSP of the butter in a dutch oven over medium heat. Add the chicken and cook, stirring occasionally, until cooked through, about 7 minutes. Transfer the chicken to a plate and set aside.
Increase the heat to medium-high and add the remaining TBSP of butter to the dutch oven. Add the yellow onion, bell pepper, and celery and cook, stirring occasionally, about 4 minutes. Stir in all the spices along with 1/2 tsp salt until well combined. Pour in the heavy cream and bring to a boil then reduce heat to medium-low and simmer, stirring occasionally, for 2 minutes.
Take off the heat and stir in the cooked chicken and cooked pasta. Season with salt and pepper to taste and top with the sliced green onion.
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