1. Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until al dente. Drain and reserve 1/2 cup of pasta water.

2. Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear for 6–7 minutes until golden and cooked through. Remove and set aside.

3. In the same skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.

4. Lower the heat and pour in the heavy cream. Stir in mozzarella, parmesan, and asiago cheese. Mix until smooth. Add reserved pasta water gradually if needed to thin the sauce.

5. Add the cooked penne pasta to the sauce. Toss well. Return the chicken and stir in sun-dried tomatoes. Warm everything through.

6. Garnish with chopped parsley and extra parmesan if desired. Serve hot.