Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain well and set aside.

Season the chicken pieces with ½ teaspoon salt and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, until fully cooked and no longer pink in the center. Transfer the cooked chicken to a plate and set aside.

In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Sprinkle in the flour and stir constantly to create a smooth paste, about 1 minute.

Slowly whisk in the chicken broth and heavy cream, stirring until smooth and creamy. Add in the grated parmesan cheese, whisking to combine.

Stir in the sun-dried tomatoes, paprika, and dried Italian seasoning. Taste the sauce and add more salt and pepper if needed. Allow it to simmer gently for a few minutes to thicken.

Return the cooked chicken and drained pasta to the skillet. Toss everything together so the pasta and chicken are coated with the rich sauce.

Garnish with fresh chopped basil and a sprinkle of additional parmesan cheese if desired. Serve warm and enjoy this creamy, dreamy pasta.