Begin by filling a large pot with water and adding a generous pinch of salt. Bring it to a rolling boil over high heat, then add the penne pasta. Cook according to package directions until al dente, usually around 10-12 minutes. Once done, drain the pasta, reserving a cup of the pasta water before rinsing under cold water to prevent sticking.

While the pasta cooks, take your chicken breasts and cut them into bite-sized pieces. Season generously with salt and pepper for flavor. Set your skillet on medium-high heat and add a splash of olive oil. Once heated, add the chicken pieces, ensuring they are spread out evenly. Cook for about 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat and set aside.

In the same skillet, lower the heat to medium and melt 2 tablespoons of unsalted butter. Add minced garlic and sauté for about 30 seconds, stirring constantly until fragrant and just golden, being careful not to burn it.

Sprinkle in 2 tablespoons of all-purpose flour over the garlic and butter mixture to create a roux. Stir well for about a minute to cook off the raw flour taste. Gradually whisk in 1 cup of chicken broth, followed by 1 cup of heavy cream, stirring continually until the mixture is smooth and begins to thicken, which should take around 3-5 minutes.

After your sauce has thickened, mix in the sun-dried tomatoes, 1 teaspoon of paprika, and 1 tablespoon of Italian seasoning. Let the sauce simmer for another 3-4 minutes, stirring occasionally until bubbly and velvety.

Now, return the cooked chicken to the skillet and gently fold in the drained penne pasta. Toss everything together to ensure the pasta is beautifully coated in the creamy sauce. If the mixture is too thick, add a splash of the reserved pasta water to reach your desired consistency. Let it heat through for 1-2 minutes.

Tear fresh basil leaves by hand and sprinkle them over your pasta for that aromatic touch. Serve immediately in warm bowls.