If you're sitting there thinking, "That's a lot of words for pasta," then buckle up, because your taste buds are about to go on the ride of their lives.

First off, let's talk ingredients. You'll need chicken breasts (because what's a party without chicken?), cranberries to add a pop of tartness, and maple syrup for that sweet, sweet love. Toss in some pappardelle pasta, which is basically the Maserati of the pasta world – wide, luxurious, and just buttery enough to make you forget about your low-carb diet. Oh, and don't forget the fresh basil. When I say a lot, I mean, treat basil like your life depends on it. We're also going to be fancy and add some garlic cloves, butter, garlic powder, and for that extra chef's kiss, a drizzle of balsamic glaze. If you're thinking, "This sounds like my Italian grandma meets a Canadian sugar shack," you're not wrong.

Now, how did I whip up this masterpiece? Well, after giving the chicken a good ol' rub with garlic powder, salt, and pepper (because flavor), I threw those bite-sized pieces into a frying pan like they owed me money. Added a cup of cranberries and some garlic cloves for good measure. You'll want to cook them until the chicken starts showing some color and the cranberries look like they're about to burst with gossip. Then, in goes the butter and maple syrup, because why not? Stir in a generous helping of fresh basil, because remember, basil is life.

After a while, add chicken broth and some more cranberries because we're all about texture diversity here. Then, it's pasta time. Boil the pappardelle until it's al dente, toss it into the pan, add some of that pasta water (because starch is magic), and let it simmer until the sauce thickens slightly. Drizzle with balsamic glaze for that tangy kick. Finally, taste test and adjust. More maple syrup if you're feeling sweet, more balsamic glaze if you're feeling tangy. Serve it up and watch as people marvel at your culinary genius. Or, you know, just enjoy a really good plate of pasta by yourself. You've earned it.