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Cook the penne pasta in a large pot of salted boiling water, following the package instructions for al dente texture. Once cooked, drain the pasta and set it aside.
Cut the boneless, skinless chicken into bite-sized 1-inch pieces and season with salt and pepper.
In a large skillet over medium-high heat, warm up some olive oil. Add the chicken pieces and let them cook for about 6-8 minutes until they're just cooked through and no longer pink. Transfer the cooked chicken to a plate and keep it aside.
Return to your skillet and melt the butter over medium heat. Toss in the minced garlic and sauté for about 30 seconds.
Sprinkle in the flour and stir vigorously until it forms a paste with the melted butter.
Gradually whisk in the chicken broth, heavy cream, and parmesan cheese. Stir in the sun-dried tomatoes, paprika, and Italian seasoning. Taste and adjust the salt and pepper to your liking.
Let the sauce simmer for a few minutes, allowing it to thicken up.
Gently return the chicken to the skillet, followed by the pasta. Stir everything together so the pasta and chicken are well coated in the sauce.
Sprinkle some freshly chopped basil over your dish for a pop of color and added freshness. Serve it up warm.