# What You 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 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp dried Italian herbs
→ Sauce
06 - 2 tbsp olive oil (preferably oil from sun-dried tomatoes jar)
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 tsp red pepper flakes (optional)
13 - Salt and black pepper to taste
→ Garnish
14 - Fresh basil or parsley, chopped
15 - Extra grated Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - While the pasta cooks, season chicken pieces with salt, pepper, and Italian herbs.
03 - In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add the chicken and cook for 5–7 minutes until golden and cooked through. Remove chicken and set aside.
04 - Add remaining 1 tbsp olive oil to the same skillet. Sauté the garlic for 30 seconds until fragrant.
05 - Stir in the sun-dried tomatoes and cook for another minute.
06 - Pour in the heavy cream and chicken broth. Bring to a gentle simmer, scraping any browned bits from the pan.
07 - Add Parmesan cheese and red pepper flakes (if using). Stir until the cheese melts and the sauce thickens slightly, about 2–3 minutes.
08 - Return chicken to the skillet and toss to coat in the sauce.
09 - Add cooked penne to the skillet and toss everything together. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
10 - Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh basil or parsley and extra Parmesan.
