1-Step 1: Prepare the Ingredients First, prepare all ingredients by dicing the 1 ½ pounds of boneless skinless chicken breasts into 1-inch pieces. Mince the 2 teaspoons of garlic, drain the 1 cup of sun-dried tomatoes, and measure out your cream, cheese, and spices. Pre-cook the 10 ounces of penne pasta according to package directions until al dente, then drain it and set it aside. Having everything ready before you turn on the heat makes the cooking process much smoother.

2-Step 2: Cook the Chicken Season the chicken pieces with ½ teaspoon of salt and ¼ teaspoon of pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 5 to 7 minutes until they are golden brown and fully cooked through. For best results, a meat thermometer can be used to ensure the chicken reaches 165°F. Once cooked, remove the chicken from the skillet and set it aside on a plate.

3-Step 3: Start the Sauce Base In the same skillet, add 3 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Sprinkle 3 tablespoons of flour over the butter and garlic, stirring constantly to form a roux. Cook for another minute to remove the raw flour taste. This mixture will thicken your sauce beautifully.

4-Step 4: Add Liquids and Simmer Slowly whisk in 2 cups of chicken broth, ensuring there are no lumps. Bring the mixture to a simmer. Next, pour in 1 cup of heavy cream and add 1 cup of grated parmesan cheese, 1 teaspoon of paprika, and 2 teaspoons of dried Italian seasoning. Stir until the cheese is melted and the sauce begins to thicken. Add the 1 cup of drained sun-dried tomatoes to the sauce. Let the sauce simmer gently until it reaches your desired consistency. Sun-dried tomatoes are a powerhouse of flavor and nutrition in this dish.

5-Step 5: Combine and Serve Add the cooked chicken and the drained pasta back into the skillet with the sauce. Stir everything together to coat the chicken and pasta evenly. Let it cook for a minute or two so the pasta absorbs some of the sauce. The dish is garnished with fresh basil and extra parmesan cheese before serving. Serve immediately while warm to enjoy the creamiest texture possible.