1. Season diced chicken with salt and pepper.

2. In a large skillet over medium heat, melt 2 tablespoons of butter and add the chicken. Sear until golden and cooked through, about 6–8 minutes. Remove and set aside.

3. In the same skillet, melt 2 more tablespoons of butter and add minced garlic. Cook until fragrant, about 1 minute.

4. Stir in the sun-dried tomatoes and let them warm through, then remove skillet from heat.

5. In a separate saucepan over low heat, add heavy cream and a pinch of salt. Gradually stir in Parmesan, mozzarella, and Fontina until sauce is smooth and fully melted.

6. Cook the penne in a large pot of salted boiling water until al dente. Drain and set aside.

7. Toss pasta into the cheese sauce until coated evenly.

8. Plate the pasta and top with garlic butter chicken and sun-dried tomato mixture.

9. Sprinkle with chopped parsley and extra cheese if desired.

10. Serve immediately for the best creamy texture.