Step 1: Season the chicken to taste with garlic powder, and Lawry’s seasoned salt. Let sit at room temperature for 1 hr 30 mins.

Step 2: When the chicken has 30 mins left gather all of the ingredients for the sauce.

Step 3:  Peel, dice, and weigh the onion. Set aside.

Step 4:  Peel, chop, and weigh the garlic. Set aside.

Step 5: Weigh the whipped cream cheese and set aside.

Step 6: Squeeze out lemon juice. Set aside.

Step 7: Weigh the grated parmesan cheese. Set aside.

Step 8: In a large bowl add the water, whole milk, Better Than Bouillon Roasted Chicken Base, heavy cream, chopped garlic, Italian seasoning, Hungarian paprika, and white pepper.

Step 9: Whisk to combine. Set aside.

Step 10: Weigh the butter and set aside, then chop the parsley and set aside.

Step 11: Add water and salt, to taste, to an 8Qt. stock pot over high heat until boiling, about 20 mins then reduce to medium heat.

Step 12: When the chicken is done resting, set a large skillet over medium-high heat with 1 tbsp sunflower oil and 1 tbsp butter for 4 mins. 

Step 13: Add chicken and let sit undisturbed for 3 mins.

Step 14: Toss the chicken and stir occasionally for another 3 mins. Remove skillet from heat and reduce temperature to medium heat.

Transfer chicken to a plate and cover with tinfoil to keep warm.

Step 15: In the skillet , add the onions and return to the heat.

Step 16: Cook until softened and golden, about 8 mins.

Step 17: Add the wine.

Step 18: Cook, stirring occasionally to release the fond. Until mostly evaporated, about 5 mins. 

Step 20: Add the butter and cook until melted, about 3 mins.

Step 21: Remove pan from heat and drop the pasta, cooking to al dente according to the package.

Step 22: Add the heavy cream mixture to the skillet along with the whipped cream cheese. Whisk to combine.

Step 23: The sauce will look broken but it will come together shortly. The cream cheese still needs to melt into the mixture.

Step 24: Return the pan to the heat and bring to a simmer. Reduce to low heat and simmer for 8 mins, whisking occasionally.

Step 25: Take the pan off the heat.

Step 26: Whisk in Parmesan until well combined. If sauce is too thin you can cook an additional 1-2 mins.

Step 27: Set skillet aside until pasta is ready.

When the pasta is done, strain and set aside.

Add 2 tbsp butter to 8Qt. stock pot and melt. Toss pasta with butter to combine. Set aside.

Step 28: Add the drippings from the chicken along with the ponzu sauce and lemon juice. Stir to combine.

Step 29: Add the pasta and toss to combine.

Let rest 10 mins.

Top with chicken and chopped parsley, to taste.