Cooking Instructions:

Begin by cooking the penne pasta according to the package instructions. Once cooked, drain and set aside.

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Sear the chicken for 6-8 minutes, or until cooked through and no longer pink. Remove the chicken from the skillet and set it aside.

In the same skillet, add a tablespoon of butter or more olive oil if needed. Sauté the minced garlic and sun-dried tomatoes until fragrant, about 1-2 minutes.

Pour in the chicken broth and add the heavy cream. Stir in the grated parmesan cheese and Italian seasoning, allowing the sauce to simmer for a few minutes until it thickens. This will create a rich, creamy sauce that perfectly complements the pasta.

Return the cooked chicken to the skillet, followed by the drained penne pasta. Gently stir to combine, confirming the pasta and chicken are well coated in the creamy sauce.

Serve hot, garnished with fresh basil leaves and additional parmesan cheese.

Extra Tips:

For a gluten-free version, simply substitute the penne pasta with your favorite gluten-free pasta and verify that the chicken broth is also gluten-free.

If you're looking for a lighter alternative, consider using full-fat coconut milk instead of heavy cream for a different yet equally delicious flavor.

Don't forget to freshly grate your parmesan cheese for the best melting texture and flavor, and feel free to adjust the spice level by adding red pepper flakes if you enjoy a bit of heat!