Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook the penne pasta according to package instructions until al dente.

3. Drain and set aside.

Step 2: Prepare the Chicken

4. Cut 1 ½ pounds of chicken into 1-inch pieces. Season with ½ teaspoon salt and ¼ teaspoon pepper.

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

6. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

7. Remove the chicken from the skillet and set it aside.

Step 3: Make the Sauce

8. In the same skillet, melt 3 tablespoons butter over medium heat.

9. Add 2 teaspoons minced garlic and sauté for 30 seconds until fragrant.

10. Stir in 3 tablespoons flour, whisking constantly, to form a roux. Cook for 1 minute.

11. Slowly whisk in 2 cups chicken broth until smooth.

12. Pour in 1 cup heavy cream, stirring continuously.

13. Add 1 cup grated parmesan cheese and whisk until melted and incorporated.

Step 4: Add Seasonings and Combine

14. Stir in 1 cup sun-dried tomatoes (drained), 1 teaspoon paprika, and 2 teaspoons Italian seasoning.

15. Let the sauce simmer for 3-4 minutes until thickened.

16. Return the cooked chicken to the skillet and stir to coat.

17. Add the cooked pasta and toss everything together, ensuring the pasta is well coated in the creamy sauce.

Step 5: Garnish and Serve

18. Remove from heat and garnish with fresh basil and additional parmesan cheese.

19. Serve immediately and enjoy!