Boil the Pasta: Bring a pot of salted water to a boil and add the penne pasta. Cook until al dente, approximately 8-10 minutes. Drain and set aside.

Prepare the Chicken: Cut the boneless skinless chicken into 1-inch pieces. Season them generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sauté the chicken for 6-8 minutes, until golden brown and cooked through. Transfer the chicken to a plate.

Create the Sauce: In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the flour, then gradually whisk in 2 cups of chicken broth, followed by 1 cup of heavy cream and grated Parmesan cheese, mixing until smooth.

Add Flavor: Incorporate 1 cup of drained sun-dried tomatoes, 1 teaspoon of paprika, and 2 teaspoons of dried Italian seasoning into the sauce. Allow to simmer, stirring occasionally, until the sauce thickens, roughly 3-5 minutes.

Combine Everything: Return the sautéed chicken and the cooked pasta to the skillet. Gently toss everything together to ensure the pasta is well-coated in the creamy sauce, adjusting seasoning with more salt and pepper if needed.

Garnish & Serve: Just before serving, sprinkle torn fresh basil on top for a lovely finishing touch.