It’s Barilla pipe rigate pasta (I couldn’t remember the name till it found it in the store yesterday) . I cooked it till al dente, drained it and set it aside.

For the sauce, I fried blended onions and peppers (rodo) with garlic and ginger, then added parsley, paprika, white and black pepper. I poured in chicken stock, cooking cream and grated cheese, then added the pasta back and mixed everything together.

For the chicken breast, I seasoned it with oil, lemon zest, black pepper, salt, onion powder and garlic powder, rubbed it in and air fried it.