Bring a large pot of salted water to a rolling boil. Add penne pasta and cook for 8-10 minutes or until al dente, stirring occasionally. Drain the pasta and set aside, saving a cup of pasta water for the sauce later.

While the pasta cooks, cut the chicken into 1-inch pieces. Season with salt and pepper, ensuring even coating.

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden brown. Remove from the skillet and keep warm.

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.

Whisk in flour to create a paste, cooking for another minute. Gradually pour in chicken broth and heavy cream, whisking continuously until smooth.

Stir in sun-dried tomatoes, Parmesan cheese, paprika, and dried Italian seasoning. Let the sauce simmer for about 5 minutes until thickened.

Return chicken to the skillet along with drained pasta. Toss gently to coat everything in the sauce, adding reserved pasta water if needed.

Adjust seasoning with salt and pepper as needed. Garnish with torn fresh basil and extra Parmesan before serving.