Start by taking your boneless, skinless chicken breasts and slicing them thinly. This helps with even cooking. Next, dredge the sliced chicken in all-purpose flour. This step is crucial because it not only adds texture but also thickens your sauce later on.

In a large pot or a deep skillet, heat the olive oil and butter over medium heat. Once the butter has melted and starts to bubble, add the chicken. Sear the chicken for about 4-5 minutes on each side until golden brown but not fully cooked. Remove it from the pot and set it aside.

In the same pot, add the chopped garlic and the crushed red pepper flakes. Sauté them for about 30 seconds. You want the garlic to become fragrant but not browned, as burnt garlic can turn bitter.

Add the chicken stock to the pot. Use a wooden spoon to scrape the bottom of the pot, pulling up any delicious bits stuck to the bottom (that’s called flavor, my friend!). Next, stir in the heavy whipping cream, sun-dried tomatoes, Italian seasoning, and a pinch of salt and pepper.

Bring the mixture to a gentle simmer. Add the penne pasta to the pot and stir well, ensuring the pasta is submerged in the liquid.

Cover the pot and cook for about 10-12 minutes. Stir occasionally until the pasta is tender and has absorbed most of the liquid.

After the pasta is cooked, return the chicken to the pot. Let everything mingle together for another 3-4 minutes. This allows the flavors to combine perfectly.

Remove the pot from heat. Stir in the Parmesan cheese until melted and creamy. Adjust seasoning with more salt and pepper, if desired. Just before serving, drizzle in balsamic vinegar and toss in capers.

Finish with fresh basil leaves for an added splash of color and freshness. Serve immediately, and watch those faces light up.