Bring a large pot of salted water to a boil.

Add 8 oz penne and cook until al dente, about 8–10 minutes.

Drain the pasta and reserve ½ cup of the pasta water. Set both aside.

Slice 2 boneless, skinless chicken breasts horizontally to create thin cutlets.

Season both sides with salt, pepper, 1 tsp garlic powder, and 1 tsp Italian seasoning.

Heat 1 tbsp olive oil in a large skillet over medium-high heat.

Sear chicken for 4–5 minutes per side until golden and cooked through.

Remove from the pan and let it rest on a plate, loosely covered.

In the same skillet, lower the heat to medium.

Add 3 cloves minced garlic and ½ cup chopped sun-dried tomatoes. Sauté for 1–2 minutes.

Pour in 1 cup chicken broth, scraping the pan to deglaze and lift the flavorful bits.

Stir in 1 cup heavy cream and ½ cup grated Parmesan cheese.

Simmer for 3–4 minutes until the sauce thickens slightly.

Add ¼ tsp crushed red pepper flakes if you like a bit of heat.

Slice the cooked chicken into strips.

Add the chicken and cooked penne to the skillet with the sauce.

Toss gently until everything is coated in the creamy mixture.

Use reserved pasta water, 1 tbsp at a time, to loosen the sauce if needed.

Sprinkle with fresh basil or parsley and extra Parmesan cheese.

Serve hot, ideally with a side salad or garlic bread.