1- Start by preparing your ingredients: cut 1 ½ pounds of boneless skinless chicken into 1-inch pieces and season with ½ teaspoon salt and ¼ teaspoon pepper. This sets the foundation for flavorful chicken that pairs perfectly with the garlic-infused sauce.

2- Next, cook 10 ounces of penne pasta in salted boiling water until it’s al dente, which takes about 8-10 minutes; drain and set it aside. In a large skillet, heat 1 tablespoon of olive oil over medium heat and cook the seasoned chicken until it’s fully done and golden, roughly 6-7 minutes. Once cooked, remove the chicken and let it rest while you move on to the sauce.

3- For the sauce, add 3 tablespoons of butter and 2 teaspoons of minced garlic to the same skillet, sautéing until fragrant. Then, stir in 3 tablespoons of flour to create a roux, which thickens the base. Gradually whisk in 2 cups of chicken broth and 1 cup of heavy cream, along with 1 cup of grated parmesan cheese, 1 cup of drained sun-dried tomatoes, 1 teaspoon of paprika, and 2 teaspoons of dried Italian seasoning. Let this simmer until the sauce is smooth and coats the back of a spoon.

4- Finally, combine the cooked pasta and chicken back into the skillet, tossing everything together to ensure even coating. Garnish with fresh basil and extra parmesan cheese before serving. This method not only enhances the flavors but also keeps the dish light and creamy. For more cooking inspiration, try our pumpkin whoopie pies for a sweet treat after your meal.

5- To avoid common pitfalls, stir the sauce frequently to prevent lumps, and adjust seasoning as needed. If you’re adapting for dietary needs, remember to use substitutes at this stage. This step-by-step approach makes the process enjoyable and stress-free for any home cook.