# 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 (use oil from sun-dried tomatoes jar if available)
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. Add penne and cook according to package instructions until al dente. Drain, reserving 1/2 cup pasta water, and set pasta aside.
02 - Season chicken strips with salt, black pepper, and dried Italian herbs.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 7 minutes until golden and cooked through. Remove chicken and set aside.
04 - Add remaining 1 tablespoon olive oil to the skillet. Sauté minced garlic for 30 seconds until fragrant.
05 - Add sun-dried tomatoes to the skillet and cook for 1 minute, stirring occasionally.
06 - Pour in heavy cream and chicken broth. Bring mixture to a gentle simmer, scraping up browned bits from the pan.
07 - Stir in Parmesan cheese and red pepper flakes if using. Cook 2 to 3 minutes until sauce thickens slightly and cheese has melted.
08 - Return cooked chicken to the skillet and toss to coat in the cream sauce.
09 - Add cooked penne to the skillet, tossing to combine all ingredients. Add reserved pasta water gradually if sauce is too thick to reach desired consistency.
10 - Adjust seasoning with salt and black pepper to taste. Serve immediately, garnished with chopped fresh basil or parsley and extra Parmesan cheese.
