1-First, cut the 1 ½ pounds of boneless skinless chicken into 1-inch pieces and season with ½ teaspoon salt and ¼ teaspoon pepper.

2-Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the chicken and cook until golden brown, about 6-7 minutes.

3-While the chicken cooks, boil the 10 ounces of penne pasta in salted water until al dente, then drain and set aside.

4-In the same skillet, melt 3 tablespoons of butter and sauté 2 teaspoons of minced garlic until fragrant.

5-Add 3 tablespoons of flour to make a paste, then whisk in 2 cups of chicken broth, 1 cup of heavy cream, and 1 cup of grated parmesan cheese until smooth and thickened.

6-Mix in 1 cup of drained sun-dried tomatoes, 1 teaspoon of paprika, and 2 teaspoons of dried Italian seasoning, adjusting salt and pepper as needed.

7-Combine the cooked chicken and pasta with the sauce, stirring to coat everything evenly, then garnish with fresh basil and extra parmesan cheese.