1-First: bring a large pot of water to a boil and cook 3/4 lb penne pasta according to package instructions, adding 1/2 tablespoon salt for flavor. Drain the pasta once it’s at your preferred tenderness and mix in 1 1/2 tablespoons unsalted butter to keep it from sticking. While the pasta cooks, season 1 lb chicken breast or thigh with salt, pepper, and your favorite seasoning, then grill or sauté it until fully cooked; let it rest before slicing.

2-Next: heat a deep skillet over medium-high heat with 1 tablespoon butter and 1 tablespoon olive oil. Add the sliced sweet bell pepper, 1/2 to 3/4 lb button mushrooms, and finely diced small onion, sautéing for about 8 minutes until soft. Season the vegetables with 1/8 teaspoon freshly ground black pepper and 1/2 teaspoon salt as they cook.

3-Then: add the cooked pasta, coarsely chopped 1/2 cup sun-dried tomatoes, and sliced chicken to the skillet, mixing everything well. Pour in 2 cups heavy whipping cream, 1/4 cup sweet chili sauce if you want some spice, and 3/4 cup shredded parmesan cheese, stirring to combine. Return the pan to heat and cook while stirring until the sauce turns creamy and the cheese melts fully.