Creamy Caramelized Onion Chicken Pasta

Place the thinly sliced chicken breast in a glass bowl.

Add half of the seasoning mix to the chicken and toss to coat.

Pour olive oil over the seasoned chicken and mix well.

Spread the coated chicken on a tray lined with baking paper.

Bake the chicken in a pre‑heated oven at 400°F (400°F) for 22‑25 minutes, flipping halfway through.

Remove the chicken and set aside, leaving the cooking juices in the pan.

Add the sliced brown onions to the same pan.

Add the remaining seasoning mix to the onions.

Add tomato paste and mix well with the onions and seasoning.

Place the cut garlic bulb on top of the onion mixture.

Bake the onion‑garlic mixture at 375°F (385°F) for 45‑50 minutes, mixing the onions halfway through.

When the onions are caramelized, squeeze the roasted garlic cloves out of the bulb into the pan.

Spray a light coating of cooking oil into the pan.

Add 60 g grated Parmesan cheese, chopped parsley, and light cream cheese; stir until melted.

Pour sweet soy sauce and light evaporated milk into the pan; continue mixing until the sauce becomes creamy.

Meanwhile, bring a large pot of water to a boil, add the fusilli pasta and cook until al dente (approximately 8‑10 minutes).

Reserve a splash of pasta water, then drain the pasta.

Add the cooked pasta to the pan with the sauce; pour in a splash of pasta water and mix until well combined and creamy.

Divide the creamy chicken‑onion‑pasta mixture into six equal meal‑prep containers.

Top each serving with sliced chicken strips, extra grated cheese, chopped green herbs (parsley), and dried red pepper flakes.

Serve immediately or store the containers for later meals.