Begin by cooking the penne pasta according to the package instructions. Once cooked, drain the pasta and set it aside for later.

Cut the boneless, skinless chicken breasts into bite-sized pieces, roughly 1 inch in size. Season the chicken with salt and black pepper.

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and sauté for 6-8 minutes, until the chicken is fully cooked and no longer pink in the center.

Transfer the cooked chicken to a plate and set aside, keeping the skillet ready for the sauce preparation.

Using the same skillet, melt the butter over medium heat. Once the butter is melted, add the minced garlic and sauté for about 30 seconds until fragrant.

Stir in the flour, creating a roux by mixing until it forms a smooth paste.

Gradually whisk in the chicken broth, heavy cream, and Parmesan cheese. Continue whisking until the sauce is smooth and creamy.

Add the drained and chopped sun-dried tomatoes, paprika, and dried Italian seasoning. Stir to combine, then season the sauce with additional salt and pepper if needed.

Allow the sauce to simmer for a few minutes, giving it time to thicken slightly.

Return the cooked chicken to the skillet, along with the cooked pasta. Toss everything together, ensuring the chicken and pasta are well-coated in the flavorful sauce.

Garnish with freshly chopped basil and an extra sprinkle of Parmesan cheese before serving.