• Prepare the penne pasta according to the package directions. Once cooked, drain and set aside. Meanwhile, cut the chicken into 1-inch pieces and season with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until fully cooked and no longer pink in the center. Remove from the skillet and set aside.

Sauce

• In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Sprinkle in the flour and stir continuously to form a paste. Gradually whisk in the chicken broth, followed by the heavy cream and parmesan cheese. Stir well until the mixture becomes smooth. Add the sun-dried tomatoes, paprika, and Italian seasoning, seasoning further with salt and pepper to taste. Let the sauce simmer for a few minutes until it thickens slightly. Return the cooked chicken and pasta to the skillet, tossing to coat everything in the creamy sauce.
• Garnish with freshly chopped basil and additional parmesan cheese before serving. Enjoy!