Quick Chicken Pasta

12 ounces preferred pasta, our favorite is cavatappi

Kosher salt and pepper, to taste

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

2 teaspoons Italian seasoning

2 tablespoons olive oil, divided

3 garlic cloves, minced

2 tablespoons flour

1 cup preferred milk

1/2 cup chicken broth

1/2 cup sun-dried tomatoes, drained and chopped

1 cup grated parmesan cheese, divided

Cook the pasta in salted water to desired tenderness, then drain and set aside.

Meanwhile, heat 1 tbsp of oil in a large skillet over medium heat. Add the chopped chicken and season with Italian seasoning, salt and pepper.

Cook until golden and cooked through, about 4-5 minutes, then set aside.

To the same preheated skillet add the remaining oil. Add the garlic and saute for 1 minute. Stir in the flour and cook for another minute.

Slowly pour the milk little by little while continuously whisking. Once the milk is incorporated, add the broth, and sun-dried tomatoes, and stir well to combine.

Allow the sauce to bubble for 3-4 minutes, or until thickened.

Return the chicken to the sauce and add half of the parmesan cheese. Add the pasta and stir to coat. Taste for seasoning, adjust if needed.

Garnish with the remaining parmesan cheese and serve!