1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.

2. Season the chicken pieces with 1/2 tsp salt and 1/4 tsp pepper.

3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, until browned and cooked through. Transfer the chicken to a plate and set aside.

4. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

5. Whisk in the chicken broth, heavy cream, and grated Parmesan cheese.

6. Stir in the chopped sun-dried tomatoes, Italian seasoning, paprika, red pepper flakes, and the remaining salt and pepper.

7. Bring the sauce to a gentle simmer and let it cook for 4-5 minutes, stirring occasionally, until it begins to thicken.

8. Return the cooked chicken to the skillet. Add the cooked penne pasta.

9. Toss everything together to coat the chicken and pasta in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water.

10. Serve immediately, garnished with fresh basil and extra Parmesan cheese.