Salt and pepper both sides of chicken. Bring pasta water to a rolling boil and add salt.

Tip: Dry the chicken with a paper towel before salting — it helps achieve that perfect golden crust.

Heat olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden (it will finish cooking in the sauce). Remove and rest on a plate.

Tip: If your chicken sticks, give it another 30 seconds — proper crust releases naturally.

In the same pan, reduce heat to medium. Add garlic and sun‑dried tomatoes, sauté for 60–90 seconds until fragrant. Deglaze with a splash of pasta water or chicken broth, scraping up browned bits.

Tip: If you want a vegetarian version, swap chicken for roasted mushrooms and use vegetable stock.

Add cream (or yogurt + milk), Parmesan, Italian seasoning, and a pinch of red pepper flakes. Simmer for 2–3 minutes until slightly thickened. Stir in cooked pasta and sliced chicken until everything is coated.

If your sauce is too thick, add a splash of pasta water; if too thin, simmer a bit longer or add a tablespoon of grated Parmesan.

Garnish with fresh parsley, lemon zest, and an extra dusting of Parmesan. Serve immediately.