Bring a large pot of salted water to a boil. Add 10 oz of penne pasta and cook for 10-12 minutes until al dente. Stir occasionally and drain.

Cut 1.5 lb of chicken into bite-sized pieces, season with salt and pepper. In a skillet, heat 2 tbsp of olive oil, add chicken, and cook for 6-8 minutes until golden brown. Transfer to a plate and keep warm.

In the same skillet, melt 3 tbsp of butter, add 2 tsp of minced garlic, sauté for 30 seconds. Whisk in 3 tbsp of flour, gradually add 2 cups of chicken broth and 1 cup of heavy cream, stir until smooth and thickened (3-5 minutes).

Stir in 1 cup of grated Parmesan, 1 cup of sun-dried tomatoes, 1 tsp of paprika, and 2 tsp of Italian seasoning. Simmer gently before adding cooked chicken and drained pasta, mixing well.

Serve hot, garnished with torn basil leaves and more Parmesan if desired.