Marry Me Chicken Pasta

Chop the bell peppers and onion to yield 2 cups total of mixed vegetables. Set aside.

In a large bowl, combine the cut chicken thighs with 2 tablespoons of avocado oil.

Season the chicken with 1 tablespoon each of garlic powder, onion powder, Cajun seasoning, smoked paprika, dried rosemary, and 1 teaspoon of salt. Mix well to coat.

In a separate pot, bring 3 liters of water and 1 tablespoon of salt to a boil. Add the bowtie pasta and cook for 12-14 minutes, stirring occasionally.

While the pasta cooks, heat the remaining 2 tablespoons of avocado oil in a large skillet over medium-high heat.

Add the seasoned chicken to the hot skillet and cook for about 13-15 minutes, or until it reaches an internal temperature of 165°F. Let it cook undisturbed for the first 5 minutes before stirring.

Once cooked, remove the chicken from the skillet and set aside.

In the same skillet, add the 2 cups of chopped peppers and onions. Sauté for about 2 minutes until slightly softened.

Stir in the tomato paste and cook for another minute.

Pour in the half-and-half and stir to combine.

Add the remaining seasonings to the sauce: 1 tablespoon each of garlic powder, onion powder, Cajun seasoning, smoked paprika, dried rosemary, and 1 teaspoon of salt. Stir well.

Stir in the shredded Parmesan cheese until it melts and the sauce is smooth.

Return the cooked chicken to the skillet and stir to coat with the sauce.

Add the fresh spinach and stir until it wilts into the sauce.

Drain the cooked pasta and add it to the skillet. Stir everything together until the pasta is well-coated.

Serve immediately.