Tiny pasta, tender chicken, and a whole lot of comfort.

Ingredients
* 1 lb chicken breast, diced into bite-sized pieces
* 2 tbsp olive oil
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp smoked paprika
* 1 tsp Italian seasoning
* ½ tsp red pepper flakes (optional)
* Salt and black pepper, to taste
* 4 garlic cloves, minced
* 1 small onion finely chopped
* 2 cups chicken broth or water
* 1 cup heavy cream
* 8oz ditalini pasta
* 1 cup freshly grated Parmesan cheese
* 2 tbsp chopped fresh parsley
* Extra Parmesan for serving
Instructions
1. Heat of olive oil in a large pot or deep skillet over medium heat.
2. Add the minced garlic cloves and sauté for about 30 seconds, until fragrant. Stir in the finely chopped onion and cook for 3–4 minutes, until softened.
3. Add the diced chicken and season with:
* garlic powder
* onion powder
* smoked paprika
* Italian seasoning
* red pepper flakes (optional)
* Salt and black pepper to taste
. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned.
. Add the ditalini pasta to the pot and stir for about 1 minute to lightly toast it with the chicken and seasonings.
. Pour in the chicken broth (or water) and stir well. Bring to a gentle boil, then cover with a lid, reduce the heat to medium-low, and cook for 10–12 minutes, stirring once or twice, until the pasta is al dente and most of the liquid has been absorbed.
. Add the unsalted butter and stir until completely melted.
. Pour in the heavy cream and stir until well combined.
. Add 1/2 tsp of each garlic powder, onion, powder, paprika salt and pepper to taste.
. Sprinkle in the freshly grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes smooth, creamy, and coats the pasta.
. Stir in the fresh parsley and cook for another 1 minute.
Remove from the heat and let the pasta rest for 2–3 minutes to thicken slightly.
. Serve warm, garnished with extra grated Parmesan cheese, fresh parsley, and a sprinkle of red chili flakes if desired. Enjoy!

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