Creamy Pesto Chicken Pasta

1. Season chicken breasts with olive oil, butter, chicken bouillon, garlic powder, smoked paprika, black pepper, Italian seasoning, chili flakes, and lime juice. Let it sit for 10–30 minutes.

2. Heat olive oil and butter in a pan over medium heat. Cook the chicken breasts for 3–4 minutes per side until golden brown. Remove them from the pan and let them rest.

3. In the same pan, add chopped onion and cook for 2–3 minutes. Add minced garlic and cook for an additional 30 seconds.

4. Add paprika and remaining spices to the pan and cook briefly before adding heavy cream. Simmer gently.

5. Stir in the pesto and mozzarella, then add the cooked gluten-free tagliatelle, tossing to coat. Simmer for 2–3 minutes until the sauce thickens.

6. Slice the rested chicken and place it on top of the pasta. Finish with a garnish of parmesan, basil, or extra chili flakes if desired.