A delightful, creamy chicken pasta dish that's perfect for any night of the week. This Italian-American cuisine favorite combines the richness of a creamy sauce with the savory taste of grilled chicken and the tangy sweetness of sun-dried tomatoes.
In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving a cup of pasta water.
Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest before slicing.
In the same skillet, melt the butter. Add minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a simmer.
Gradually whisk in grated Parmesan cheese until melted. Stir in sun-dried tomatoes and Italian seasoning. Adjust the sauce's consistency with reserved pasta water if necessary.
Add the cooked penne pasta to the sauce and toss to coat. Slice the grilled chicken and place on top.
