Season chicken pieces generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add chicken in a single layer and sear without moving for 3 to 4 minutes per side until golden brown and cooked through to 165°F. Remove chicken to a plate and set aside.

Reduce heat to medium and melt butter in the same skillet, scraping up any browned bits from the chicken. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Sprinkle flour over the butter and whisk constantly for 1 to 2 minutes to create a smooth roux.

Slowly pour in chicken broth while whisking continuously to prevent clumping, then add heavy cream. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes. Stir in parmesan cheese until completely melted and smooth.

Add sun-dried tomatoes, smoked paprika, and Italian seasoning to the sauce. Let it simmer gently for 2 to 3 minutes to marry the flavors. Meanwhile, cook pasta according to package directions until al dente, then drain.

Return the seared chicken to the skillet and let it simmer in the sauce for 2 minutes. Toss in the drained pasta and stir until every piece is coated in the creamy sauce. Garnish with fresh basil and serve immediately while hot and creamy.