Cook the penne pasta in a large pot of salted boiling water following the package directions until it reaches an al dente texture. Drain the pasta thoroughly and set it aside for later integration into the sauce.

Slice the chicken into 1-inch bite-sized cubes and season them evenly with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 8 minutes until fully cooked.

Remove the chicken from the skillet and set it on a plate, then melt the butter in the same pan over medium heat. Sauté the minced garlic for 30 seconds until fragrant and whisk in the flour to create a smooth paste.

Slowly pour in the chicken broth while whisking constantly, then incorporate the room-temperature heavy cream and grated Parmesan cheese. Stir in the sun-dried tomatoes, paprika, and Italian seasoning, allowing the mixture to simmer until it thickens into a velvety sauce.

Return the cooked chicken and the drained penne pasta to the skillet with the sauce. Toss everything together gently to ensure every piece of pasta is perfectly coated in the cream mixture.

Perform a final taste test and adjust the seasoning with extra salt or pepper if desired. Garnish the dish with plenty of torn fresh basil and extra Parmesan right before serving for the best flavor profile.