Instructions
step 1 Cook penne pasta according to package instructions until al dente, then drain and set aside.
step 2 Heat olive oil in a large skillet over medium-high heat.
step 3 Season chicken with paprika, Italian seasoning, salt, black pepper, and red pepper flakes.
step 4 Add chicken to the skillet and cook until golden and fully cooked, about 5–7 minutes.
step 5 Add butter, minced garlic, and sun-dried tomatoes, cooking for 1–2 minutes until fragrant.
step 6 Stir in parsley and remove chicken mixture from heat.
step 7 In a separate pan, melt butter over medium heat and sauté garlic until fragrant.
step 8 Pour in heavy cream and bring to a gentle simmer.
step 9 Stir in Parmesan and mozzarella cheese until melted and smooth.
step 10 Season with salt, black pepper, garlic powder, and crushed red pepper.
step 11 Add cooked penne to the sauce and toss until fully coated.
step 12 Plate the creamy penne and top with the sun-dried tomato chicken.
step 13 Garnish with additional parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen the sauce. Avoid overheating to maintain the creamy texture.
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