Chicken Pasta:

1. Cook 10 ounces of penne pasta according to the package directions. Drain and set aside while you prepare the chicken and sauce.
2. Cut 1 ½ pounds of boneless, skinless chicken into 1-inch bite-sized pieces. Season with ½ teaspoon salt and ¼ teaspoon pepper.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes, until fully cooked and no longer pink.
4. Transfer the cooked chicken to a plate and set aside while you make the sauce.

Sauce:

1. In the same skillet, melt 3 tablespoons of butter. Once melted, sauté 2 teaspoons of minced garlic for 30 seconds until fragrant.
2. Stir in 3 tablespoons of flour to form a paste, then whisk in 2 cups of chicken broth, 1 cup of heavy cream, and 1 cup of Parmesan cheese.
3. Add 1 cup of drained sun-dried tomatoes, 1 teaspoon of paprika, and 2 teaspoons of dried Italian seasoning. Season with more salt and pepper to taste.
4. Simmer for a few minutes to allow the sauce to thicken.
5. Return the chicken to the skillet, followed by the cooked pasta. Stir to coat the chicken and pasta with the sauce.
6. Garnish with chopped fresh basil leaves and additional Parmesan cheese before serving.