One-Pot Creamy Paprika Chicken Cavatappi

• While pasta cooks, open packages of chicken and drain off any excess liquid. • Once pasta is done, heat a large drizzle of oil over medium-high heat in pot used for pasta. Add chicken and season with paprika, salt, and pepper. Cook, stirring occasionally, until beginning to brown, 2-4 minutes. • Add another drizzle of oil to pot; stir in onions, bell peppers, garlic powder, and a pinch of salt and pepper. Cook, stirring frequently, until onions and bell peppers have softened and chicken is cooked through, 4-5 minutes more.

• Stir cream of chicken concentrate, Vidalia onion paste, cream cheese, half the parsley, 1 cup reserved pasta cooking water, 1 TBSP butter, juice from half the lemon, and as many chili flakes as you like into pot (use 1 3⁄4 cups reserved pasta cooking water and 2 TBSP butter for 8 servings). Cook, stirring constantly, until everything is combined, 30-60 seconds. • Transfer drained cavatappi to pot with sauce; toss to coat. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.) Turn off heat.