Chicken Pasta

Prepare the pasta as directed on its packaging. Once cooked, drain and keep it aside as you get the chicken and sauce ready.

Chop the chicken into bite-sized chunks, about 1 inch each, and season with salt and pepper.

Warm the olive oil in a sizable skillet over a medium-high flame. Place the chicken in the skillet and sauté for 6-8 minutes until it’s fully cooked and no longer pink inside.

Move the cooked chicken onto a dish and put it aside as you proceed to create the sauce.

Sauce

Go back to the skillet and melt the butter in it. Add the garlic and cook for 30 seconds until it emits a fragrant aroma. Mix in the flour to form a roux.

Gradually whisk in the chicken broth, heavy cream, and parmesan cheese.

Incorporate the drained sun-dried tomatoes, paprika, and Italian seasoning into the mixture. Adjust the seasoning with additional salt and pepper as needed.

Let the sauce simmer for a few minutes to allow it to thicken.

Add the previously cooked chicken and pasta back into the skillet, mixing well to ensure both are evenly coated in the sauce.

Finish by sprinkling chopped basil leaves and extra parmesan cheese on top as garnish.