# What You'll Need:
→ Pasta
01 - 12 oz penne pasta
→ Chicken
02 - 2 large boneless, skinless chicken breasts (about 14 oz), cut into bite-sized strips
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs
→ Sauce
06 - 2 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - 3.5 oz sun-dried tomatoes packed in oil, sliced
09 - 1 cup heavy cream
10 - 1/4 cup chicken broth
11 - 1/3 cup grated Parmesan cheese
12 - 1/4 teaspoon red pepper flakes, optional
13 - Salt and black pepper to taste
→ Garnish
14 - Fresh basil or parsley, chopped
15 - Extra grated Parmesan cheese
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - While pasta cooks, season chicken pieces with salt, pepper, and dried Italian herbs.
03 - In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add chicken and cook for 5–7 minutes until golden and cooked through. Remove and set aside.
04 - Add remaining 1 tablespoon olive oil to the same skillet. Sauté garlic for 30 seconds until fragrant.
05 - Stir in sun-dried tomatoes and cook for 1 minute.
06 - Pour in heavy cream and chicken broth. Bring to a gentle simmer, scraping any browned bits from the pan bottom.
07 - Add Parmesan cheese and red pepper flakes if using. Stir until cheese melts and sauce thickens slightly, about 2–3 minutes.
08 - Return cooked chicken to the skillet and toss to coat thoroughly in sauce.
09 - Add cooked penne to the skillet and toss everything together. Add reserved pasta water as needed to achieve desired sauce consistency.
10 - Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh basil or parsley and extra Parmesan cheese.
