Instructions
Step 1: Cook penne pasta according to package instructions. Drain and set aside.
Step 2: Season diced chicken with salt, pepper, and Italian seasoning. In a large skillet, heat olive oil over medium-high heat and cook chicken until golden and cooked through. Remove and set aside.
Step 3: In the same skillet, sauté garlic and sun-dried tomatoes for 1-2 minutes until fragrant.
Step 4: Lower heat to medium, pour in heavy cream, and stir. Simmer for 3-4 minutes until slightly thickened, then stir in Parmesan cheese until melted and smooth. Add red pepper flakes if using.
Step 5: Return chicken and cooked pasta to the skillet, tossing to coat everything in the sauce.
Step 6: Garnish with fresh parsley and serve hot.
Storage Information
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 keep the sauce creamy.
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