One-Pot Creamy Sun-Dried Tomato Pasta with Chicken: How It’s Done

• Heat the olive oil in your large skillet over medium-high heat. Add the diced chicken breast, seasoning lightly with salt and pepper. Cook until the chicken is golden and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
• In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant, stirring frequently to avoid burning the garlic.
• Pour in the chicken broth and heavy cream. Stir in the Italian seasoning and a pinch of salt and pepper. Bring the mixture to a gentle boil, then add the penne pasta. Push the pasta down gently to submerge it completely.
• Reduce heat to medium-low, cover with a lid, and let it simmer for about 12-15 minutes. Stir occasionally to prevent sticking and ensure the pasta cooks evenly. The liquid should reduce and thicken into a creamy sauce.
• Once the pasta is al dente and the sauce is creamy, stir the cooked chicken back into the pan. Add the grated Parmesan cheese and stir until melted and fully incorporated. Taste and adjust seasoning if needed.
• Remove from heat and sprinkle fresh basil leaves over the top. Serve immediately for a comforting, creamy meal that’s sure to satisfy.