1. Season chicken with salt, pepper, and a pinch of Italian seasoning.

2. Heat olive oil and butter in a large skillet over medium heat. Sear chicken for 5–7 minutes per side until golden and cooked through. Set aside.

3. In the same skillet, add garlic and sauté until fragrant. Add sun-dried tomatoes and cook for 1–2 minutes.

4. Pour in chicken broth and scrape the bottom to deglaze. Add heavy cream and bring to a simmer.

5. Stir in Parmesan cheese and remaining Italian seasoning. Let it melt into a creamy sauce.

6. In a separate pot, cook penne pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.

7. Return chicken to skillet and simmer in the sauce for 5–10 minutes.

8. Add cooked pasta and reserved pasta water as needed. Toss until everything is coated.

9. Garnish with fresh basil and extra Parmesan. Serve hot.