1-Prepare ingredients ahead to keep things organized.

2-Cook pasta al dente for the best texture.

3-Simmer the sauce gently to avoid curdling.

First, cut 1 ½ pounds of skinless, boneless chicken breasts into 1-inch pieces and season with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the chicken until it’s golden and cooked through, which takes about 5-7 minutes. Once done, set the chicken aside to rest while you move on to the sauce.

Next, in the same skillet, melt 3 tablespoons of butter and add 2 teaspoons of minced garlic, sautéing for about a minute until fragrant. Stir in 3 tablespoons of flour to form a paste, then gradually mix in 2 cups of chicken broth, 1 cup of heavy cream, and 1 cup of grated Parmesan cheese. This creates the rich base of the sauce.

Enhance the sauce by adding 1 cup of drained sun-dried tomatoes, 1 teaspoon of paprika, and 2 teaspoons of dried Italian seasoning. Simmer the mixture until it thickens, usually around 5 minutes. Return the cooked chicken and 10 ounces of cooked penne pasta to the skillet, tossing everything together so it’s evenly coated.

Finally, garnish with fresh chopped basil and extra Parmesan cheese before serving. The total preparation time is about 10 minutes, with 20 minutes of cooking, making this a 30-minute meal. This method ensures the flavors meld perfectly, resulting in a dish that’s both hearty and inviting for any night of the week.