Cook the 10 ounces penne pasta according to package instructions. Drain the pasta and set aside while you prepare the chicken and sauce.

Cut 1 ½ pounds boneless skinless chicken, into 1-inch bite-sized pieces and season with ½ teaspoon salt and ¼ teaspoon pepper.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes until the chicken is no longer pink and cooked through.

Transfer the cooked chicken to a plate and set it aside while you make the sauce.

Return to the same skillet, then add 3 tablespoons butter. Once it is melted, sauté the minced 2 teaspoons garlic, for 30 seconds until it's fragrant. Add in 3 tablespoons flour and stir to make a paste.

Whisk in 2 cups chicken broth, 1 cup heavy cream, and 1 cup parmesan cheese.

Stir in the drained 1 cup sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning. Season with more salt and pepper if needed.

Simmer the sauce for a few minutes for it to thicken.

Return the chicken to the skillet along with the cooked pasta. Stir to coat the chicken and pasta in the sauce.

Garnish with chopped fresh basil leaves and additional parmesan cheese.