Garlic Chicken Pasta

INSTRUCTIONS

1. 1 Preheat the oven to 400°F (200°C).
2. 2 Slice the tops off the garlic bulbs to expose the cloves. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of FlavorGod Himalayan Salt & Pink Peppercorn Seasoning.
3. 3 Wrap the garlic bulbs in aluminum foil and place them on a baking sheet.
4. 4 Roast in the oven for 60 minutes, or until the garlic is tender and caramelized. Allow to cool slightly.
5. 5 Heat 1 tablespoon of olive oil in a large skillet over low heat.
6. 6 Season the chicken breasts with 1/2 teaspoon of FlavorGod Himalayan Salt & Pink Peppercorn Seasoning.
7. 7 Cook the chicken breasts for about 6-8 minutes per side, or until fully cooked and golden brown. Transfer the chicken to a plate, cover, and let it rest for 5 minutes before cutting into bite-sized pieces.
8. 8 Once the roasted garlic is cool enough to handle, squeeze the cloves from their skins into a bowl. Mash the garlic into a smooth paste.
9. 9 In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
10. 10 In the same skillet used for the chicken, add 1 tablespoon of olive oil over medium heat.
11. 11 Deglaze the pan by adding the white wine and chicken stock. Let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
12. 12 Stir in the roasted garlic paste, heavy cream, FlavorGod Himalayan Salt & Pink Peppercorn Seasoning, and FlavorGod Italian Zest Seasoning. Simmer the sauce for 5 minutes, or until it thickens slightly.
13. 13 Add the cooked chicken breast pieces and penne pasta to the sauce. Stir to coat the pasta and chicken evenly.
14. 14 If the sauce is too thick, add a small amount of water to reach your desired consistency.
15. 15 Sprinkle the grated Parmesan cheese over the pasta and stir until melted and well combined.
16. 16 Garnish with fresh basil before serving.