Step 1

Cook the pasta per package directions.

Step 2

Heat a large skillet with the olive oil over medium heat. While it is heating season the chicken with the salt, pepper and garlic powder.

Step 3

Once the skillet is hot, add the chicken and let cook without moving for 3-4 minutes. Then flip and cook an additional 3-4 minutes until the chicken has reached 165˚F internal temperature. Remove from skillet and set aside.Note: For best results, cook the chicken in a single layer without over crowding the pan. If you have too much chicken, cook the chicken in 2-3 batches by repeating this process.

Step 4

Reduce heat to low and add the butter to the skillet, once melted, add the flour and mix together. Add the garlic and cook 30-60 seconds.Mix in the chicken broth and bring the mixture to a simmer to thicken.

Step 5

Once thickened, slowly stir in the cream. Then add the salt, parmesan, sun dried tomatoes, and fresh basil.Toss the drained pasta with the sauce and stir to coat. Add chicken to the top Garnish with additional basil or parmesan if desired. Enjoy!