1. Bring a large pot of salted water to a boil. Add the elbow macaroni (or pasta of your choice) and cook according to the package directions until al dente. Drain the pasta, reserving ½ cup of pasta water for later use if necessary.

2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken, seasoning with salt, pepper, garlic powder, and smoked paprika. Sauté until the chicken is cooked through and golden brown, about 6–8 minutes. Remove the chicken from the pan and set it aside.

3. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, ensuring the mixture becomes golden and bubbling.

4. Slowly pour in the warmed milk and heavy cream while whisking to avoid lumps. Cook for 3–5 minutes until the mixture thickens to a creamy consistency.

5. Reduce the heat to low and stir in the freshly shredded pepper jack and parmesan cheeses. Stir until the cheese has melted and the sauce is smooth. Optionally, add red pepper flakes for more heat.

6. Add the cooked pasta and chicken back into the skillet and toss to combine, ensuring everything is well coated with the creamy cheese sauce. Stir in the chopped sun-dried tomatoes.

7. Garnish with dried Italian herbs or extra parmesan cheese if desired. Serve hot and enjoy!