Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually 10-12 minutes. Drain well and set aside, reserving 1/2 cup of pasta water.

Season the chicken pieces evenly with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook for 6-8 minutes, stirring occasionally, 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. Add minced garlic and saute for 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for about 1 minute to create a roux.

Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the heavy cream and bring to a gentle simmer. Stir in the parmesan cheese until completely melted and smooth. Add the sun-dried tomatoes, paprika, and Italian seasoning. Simmer for 3-4 minutes until thickened.

Return the cooked chicken and drained pasta to the skillet. Toss everything together gently until completely coated in the creamy sauce. If needed, add reserved pasta water to thin. Taste and adjust seasoning. Garnish with fresh basil and extra parmesan before serving.