1-First Step: Prep and mise en place (10 minutes) Bring a large pot of salted water to a boil for the pasta. While the water heats, cut 1 pound of chicken breasts into bite-size pieces and pat them dry with paper towels. Mince 3 cloves of garlic and chop 1/2 cup sun-dried tomatoes packed in oil. Grate 1/2 cup Parmesan cheese and measure 1 cup chicken broth and 1 cup heavy cream (or mix half heavy cream and half whole milk for a lighter version). Having everything ready keeps the quick cooking flow smooth.

2-Second Step: Cook the pasta Add 8 ounces of pasta to the boiling water and cook according to package directions until al dente (usually about 8-10 minutes depending on shape). Reserve 1/2 cup of the pasta cooking water before draining. The reserved water will help adjust sauce consistency and helps the sauce cling to the pasta.

3-Third Step: Season and sear the chicken (5-7 minutes) Season the bite-size chicken pieces with salt and black pepper. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer and sear without crowding the pan. Cook the chicken, stirring occasionally, for about 5 to 7 minutes until golden and cooked through (the internal temperature should reach 165 degrees F). Remove the chicken from the skillet and set aside on a plate while you build the sauce.

4-Fourth Step: Build the base flavor in the same skillet (1-2 minutes) In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté them over medium heat for 1 to 2 minutes until fragrant. The leftover fond from the chicken adds savory depth to the sauce. If you want extra tomato depth, stir in 1 tablespoon tomato paste at this stage and cook for 30 seconds.

5-Fifth Step: Deglaze and simmer (2-3 minutes) Pour in 1 cup chicken broth and bring to a simmer, scraping up browned bits from the pan. Let the broth reduce slightly for 2 to 3 minutes; this concentrates flavor and evaporates a bit of liquid so the cream will thicken faster. For a thicker sauce alternative, you can make a quick roux earlier using 1 tablespoon flour and 2 tablespoons butter before adding garlic and sun-dried tomatoes.

6-Sixth Step: Add cream and cheese (2-3 minutes) Reduce heat to medium and stir in 1 cup heavy cream. Add 1/2 cup grated Parmesan or Pecorino Romano and stir until the cheese melts and the sauce starts to thicken, about 2 to 3 minutes. If you substituted half the cream with whole milk, simmer a touch longer to reduce thinness. For a dairy-free version, use full-fat coconut milk and skip the Parmesan or use a cashew-parmesan mix.

7-Seventh Step: Combine chicken and pasta (1-2 minutes) Return the cooked chicken to the skillet and stir to coat in the sauce. Add the drained pasta and toss to combine. If the sauce looks too thick, add the reserved pasta water a splash at a time until you reach a silky consistency that coats the pasta usually 1 to 4 tablespoons. Heat everything together for a minute so the pasta absorbs the sauce.

8-Final Step: Plate and garnish Taste and adjust seasoning with more salt, black pepper, or red pepper flakes for heat. Plate the pasta and finish with extra grated Parmesan and optional fresh herbs like chopped parsley or basil. Serve hot with a wedge of lemon on the side if you like a bright finish. This dish pairs nicely with a simple green salad or crusty bread.