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Season 4 small chicken breasts with salt, fresh cracked pepper, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp sweet paprika, ½ tbsp thyme, and ½ tsp cayenne pepper.
Cook the chicken for about 3 minutes on each side in a pan on medium heat, then set aside.
Finely dice ½ large yellow onion and add it to the same pan with 1 tbsp butter. Season with salt, pepper, and 1 tsp thyme.
When the onions turn translucent, add 2 tbsp tomato paste, ¾ cup cream, ¾ cup bone broth, and mix well.
Add ½ cup of sundried tomatos and a handful of fresh basil, then add the partially cooked chicken, spooning the sauce over the chicken. Cover and cook for 4-5 minutes until the chicken is cooked through.
Remove the chicken from the pan, reserve some of the sauce, and add the low-carb high protein kaizen pasta (ziti shape) to the pan, boiling it in generously salted water for 5 minutes, straining, rinsing, and mixing it well with the sauce.
Plate the pasta, top with the sliced chicken, fresh basil, and shredded pecorino or parmesan cheese. Add more sauce if desired.