Begin by filling a large pot with water, adding a generous pinch of salt, and bringing it to a boil over high heat. Once boiling, add 10 ounces of penne pasta and cook for about 10-12 minutes, or until al dente. Drain the pasta and set it aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season 1 ½ pounds of boneless skinless chicken with salt and pepper. Once the oil is shimmering, add the chicken, cooking it for about 6-7 minutes per side until golden brown and cooked through.

In the same skillet, melt 3 tablespoons of butter over medium heat, stirring frequently. Add 2 teaspoons of minced garlic and sauté for about 1 minute, until fragrant. Whisk in 3 tablespoons of flour, stirring for about 1-2 minutes to create a roux.

Gradually pour in 2 cups of chicken broth and 1 cup of heavy cream while whisking constantly. Continue stirring for about 3-5 minutes, allowing the sauce to bubble and thicken.

Stir in 1 cup of grated parmesan cheese, 1 cup of sun-dried tomatoes, 1 teaspoon of paprika, and 2 teaspoons of dried Italian seasoning into the sauce. Let it simmer for an additional 3-4 minutes.

Return the cooked chicken to the skillet, cutting it into bite-sized pieces if desired, and add the drained penne pasta. Toss everything together gently, ensuring that the pasta and chicken are beautifully coated in the creamy sauce.

Once combined, spoon the pasta onto plates or into a serving dish. Garnish generously with fresh basil and serve warm.