Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for 1-2 minutes, or until fragrant.

Step 2

Add the chopped sun dried tomatoes, tomato paste, Italian seasoning, garlic powder, and black pepper to the pot. Stir to combine.

Step 3

Add the penne pasta and chicken broth to the pot. Stir to combine and bring the mixture to a low boil. Cook the pasta until al dente, stirring frequently to prevent the pasta from sticking to the bottom of the pot. If the pasta is not fully cooked and there is no broth remaining, add a splash of water until the penne reaches the desired doneness.

Step 4

Once the pasta is cooked, remove it from the heat and add the heavy cream and parmesan cheese to the pot. Stir until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a splash of water or heavy cream.

Step 5

Garnish with fresh parsley (optional) and serve warm.