Espresso and Lime

0 Bring a large pot of water up to a rolling boil, add a large pinch of salt and cook your pasta according to the manufacturers instructions
1 Generously season 1 boneless skinless chicken breast with garlic powder, onion powder, salt and black pepper
2 Place a large skillet over medium heat, add a tablespoon of olive oil and cook the chicken until both sides are brown and the chicken is cooked through with an internal temperature of 165 degrees
3 Transfer the chicken onto a plate and set it aside for now, alternatively, you can use a rotisserie chicken for this dish
4 Add 1 large diced white onion into the skillet over medium heat and cook until golden brown and caramelized
5 As soon as the onions are softened and golden brown, season with a pinch of salt and black pepper and add 2 tablespoons of butter and 2 tablespoons of all purpose flour
6 As the butter melts, cook while stirring for about 60 seconds 
7 Add 2/3 cup of chicken stock and 2/3 cup of whole milk and bring the mixture to a simmer
8 While the sauce comes to a simmer, shred your chicken
9 Once the sauce thickens a bit, add the cooked pasta, shredded chicken, 1/2 cup of finely shredded parmesan, some black pepper and parsley and toss to combine
10 Serve garnished with additional parmesan and enjoy!!