Steps

• Start by heating olive oil in a large skillet over medium-high heat. Season your chicken strips generously with salt, pepper, and Italian seasoning before adding them to the skillet. Sear these strips until they are golden brown on the outside, approximately 3-4 minutes on each side. This technique locks in the juices, keeping your chicken tender and flavorful. Once cooked through, remove the chicken from the skillet and set it aside.
• In the same skillet, add minced garlic and sauté for about 30 seconds until it's fragrant. This will create a flavorful foundation for your creamy sauce that will envelop every piece of pasta.
• Pour the chicken broth into the skillet, using a wooden spoon to scrape up any browned bits for added flavor. Reduce the heat to medium and add in the heavy cream and sun-dried tomatoes. Stir constantly until the sauce begins to thicken slightly, about 5 minutes. This rich sauce is the heart of the dish, bringing everything together in a creamy, savory union.
• While the sauce simmers, cook your penne pasta according to package instructions until al dente. Drain and set aside, allowing the pasta to cool slightly.
• Add the seared chicken back into the skillet along with the grated Parmesan cheese. Stir until everything is well coated and heated through. Transfer the al dente pasta into the skillet, and give it a gentle toss to combine with the sauce and chicken. Garnish with fresh basil before serving, adding a fragrant touch that completes this delicious dish.