Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook until al dente, typically about 9-11 minutes.

In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper, then cook until golden brown, about 5-7 minutes. Remove chicken, keeping warm.

In the same skillet, melt butter. Add minced garlic and sauté for about 1 minute, until fragrant.

Sprinkle in flour and stir for 1-2 minutes to form a roux.

Gradually whisk in chicken broth and heavy cream, stirring until smooth and bubbling, about 3-5 minutes.

Stir in parmesan cheese, sun-dried tomatoes, paprika, and Italian seasoning. Simmer for an additional 3-4 minutes.

Return the cooked chicken to the skillet and add the reserved pasta, tossing to coat in the sauce.

Garnish with fresh basil before serving warm.