Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10–12 minutes. Drain and set aside, retaining a cup of the pasta water.

While the pasta cooks, cut the chicken into 1-inch pieces and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden brown, about 6–8 minutes. Remove chicken and set aside.

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté until fragrant, about 30 seconds. Stir in flour to form a paste. Gradually whisk in chicken broth and heavy cream until smooth.

Stir in Parmesan cheese, sun-dried tomatoes, Italian seasoning, and paprika. Simmer until sauce thickens slightly, about 3–5 minutes, stirring occasionally.

Combine the sauce with the cooked chicken and drained penne. Toss gently until evenly coated. If the sauce is too thick, add reserved pasta water to adjust consistency.

Taste the pasta and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves and more Parmesan if desired.