1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for 4–5 minutes per side until golden and cooked through. Remove from pan and set aside.

2. In the same pan, reduce heat to medium and sauté minced garlic and sundried tomatoes for about 1 minute until fragrant.

3. Pour in the heavy cream and chicken broth, stirring to combine. Return the chicken to the pan and bring to a gentle simmer.

4. Add uncooked penne pasta directly into the sauce. Stir frequently to prevent sticking. Cook for 10–12 minutes or until pasta is al dente and sauce has thickened.

5. Remove pan from heat. Stir in freshly grated Parmesan until fully melted and incorporated.

6. Slice or cube the chicken, return to the pan, and toss everything together. Sprinkle with chopped fresh basil.

7. Serve hot, garnished with extra Parmesan and basil if desired.