1-Cook the pasta: Boil 10 ounces penne pasta according to package instructions until al dente. Drain and set aside, keeping a bit of pasta water handy if needed later.

2-Season and cook chicken: Cut 1 ½ pounds boneless skinless chicken breasts into 1-inch pieces. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 6-8 minutes until fully cooked through and golden. Remove chicken to a plate.

3-Build the sauce base: In the same skillet, melt 3 tablespoons butter. Add 2 teaspoons minced garlic and sauté for about 30 seconds until fragrant.

4-Make the roux: Stir in 3 tablespoons flour to form a smooth paste. Cook for a minute to remove the raw flour taste.

5-Add liquids and cheese: Slowly whisk in 2 cups chicken broth, followed by 1 cup heavy cream and 1 cup grated parmesan cheese. Keep stirring until the cheese melts and the sauce smooths out.

6-Flavor the sauce: Stir in 1 cup drained sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning. Simmer on medium-low until the sauce thickens, about 3-5 minutes.

7-Combine everything: Return the cooked chicken and drained pasta to the skillet. Toss gently to coat every piece in the creamy sauce. If it seems too thick, splash in a little reserved pasta water.

8-Garnish and serve: Top with chopped fresh basil and extra grated parmesan cheese. Serve hot for the best experience.