Creamy Marinara Chicken Pizza and Pasta

Preheat oven to 400℉ (205℃).

Prep the pizza: Drizzle the Olive Oil (2 Tbsp) into a 9-inch (23 cm) cake pan and swirl to coat the bottom completely. Add the Pizza Dough (1 lb) to the pan and use your fingertips to press the dough to the edges of the pan. Set the dough aside while you prep the toppings.

Cook the chicken: In a medium mixing bowl, toss together the Boneless, Skinless Chicken Thigh (1 lb), 1 tablespoon (15 grams) Garlic Powder (1 tsp), Onion Powder (2 tsp), Dried Oregano (1 tsp), Kosher Salt (to taste), and Ground Black Pepper (to taste) until it is completely coated.

Place a large skillet over medium-high heat. Add the remaining 2 tablespoons (30 grams) Olive Oil (2 Tbsp) and swirl it around the pan. Place the chicken in the pan in a single layer. Let the chicken cook until they begin to caramelize on the bottom, about 5 minutes. Flip and continue cooking until chicken is opaque and cooked through, for about 10 minutes. Remove the chicken from the pan and set aside. Cut the chicken to a medium dice sized pieces for pizza topping. The chicken can be used immediately or cooled and stored in an airtight container in the refrigerator for up to 3 days.

Make the creamy marinara sauce: Place a medium saucepan over medium heat and add the Olive Oil (1 Tbsp). Once olive oil is hot add the diced Yellow Onion (1/2) and cook until softened. Add the Garlic (2 cloves) and cook until fragrant. Add the Crushed Tomatoes (1 can), Granulated Sugar (1 Tbsp), Dried Oregano (1 tsp), and Crushed Red Pepper Flakes (as needed). Bring the mixture to a simmer and cook for about 10 minutes. Reduce the heat to low and add the Heavy Cream (4 Tbsp) whisking to combine. The sauce can be used immediately or cooled and stored in an airtight container in the refrigerator for up to 3 days.

Assemble the pizza: Spoon the creamy marinara sauce over the pizza dough and layer with Mozzarella Cheese (1/2 cup) and diced chicken. Sprinkle the Dried Oregano (to taste) around the edges of the dough and bake until the mozzarella cheese is melted and the crust turns golden brown, about 25 minutes at 400 degrees. Finish the pizza with Fresh Basil (to taste).

Assemble the pasta: Place a large skillet over medium heat and add the creamy marinara sauce. Add the cooked Penne Pasta (8 oz) and a splash of the cooking liquid to help the sauce coat the pasta. Season the mixture with Kosher Salt (to taste) and add the cooked chicken. Toss the pasta with Crushed Red Pepper Flakes (to taste), freshly grated Parmesan Cheese (to taste), and chopped Fresh Parsley (to taste).