Here’s what you will need:
1 tablespoon extra virgin olive oil
1 pound boneless skinless chicken breast, chopped into 1-inch cubes
3 garlic cloves, minced
1/2 cup oil-packed sun-dried tomatoes, drained and patted dry with paper towel
1/4 cup white wine (or chicken stock)
1 cup heavy cream
3-4 cups chicken stock
1/2 cup grated Parmigiana-Reggiano (Parmesan), plus extra for garnish
1/4 teaspoon paprika
3 cups uncooked pasta (I used Cellentani)
Salt and pepper to taste
3 tablespoons julienned fresh basil leaves
Begin by heating the oil in a pan over medium-high heat. Add the chicken and cook about 8 minutes until lightly browned and cooked through. Remove from the pan and set aside.
Add the garlic and sun-dried tomatoes. Sauté for about one minute. Then use 1/4 cup wine (or chicken stock) to deglaze the pan.
Next, add the cream, 3 cups of chicken stock, Parmigiano-Reggiano, and paprika. Bring to a boil. Reduce the heat to medium and add the chicken and uncooked pasta. Stir.
Cover and simmer for about 12 minutes or until the pasta is al dente. As the pasta cooks, stir every few minutes. Add more chicken stock as needed.
Remove from heat. Add salt and pepper to taste and garnish the top with fresh basil. Serve with freshly grated Parmigiano-Reggiano.