• Ready to jump in? Here’s a quick overview before we delve into the step-by-step process. You’ll start by cooking the pasta and sautéing the chicken, then prepare the creamy, flavorful sauce before bringing everything together.

Step 1: Cook the Pasta

• First, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.

Step 2: Sauté the Chicken

• In a large skillet, heat the olive oil over medium heat. Season the chicken chunks with sea salt and black pepper. Sauté the chicken for about 7-8 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside.

Step 3: Prepare the Sauce Base

• In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.

Step 4: Thicken the Sauce

• Sprinkle the flour into the skillet and stir continuously to form a roux. Cook for about 1-2 minutes until the roux is light brown, ensuring no lumps.

Step 5: Incorporate Liquids

• Gradually whisk in the chicken stock, followed by the heavy cream. Bring to a simmer, stirring constantly until the sauce thickens, about 3-4 minutes.

Step 6: Add Flavor and Chicken

• Stir in the Parmesan cheese, sun-dried tomatoes, smoked paprika, Italian herb blend, and red pepper flakes if using. Add the sautéed chicken back into the skillet and let the flavors meld together for about 5 minutes.

Step 7: Combine with Pasta

• Add the cooked penne pasta to the skillet. Toss everything together until the pasta is evenly coated with the sauce.

Step 8: Garnish and Serve

• Garnish with chopped fresh parsley and fresh basil leaves. Serve hot and enjoy!