Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.

Cut the chicken into 1-inch bite-sized pieces and season them with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken pieces and cook for 6–8 minutes until they are no longer pink and cooked through. Transfer the cooked chicken to a plate and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour to make a paste. Gradually whisk in the chicken broth, then add the heavy cream and grated Parmesan cheese, stirring until smooth. Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes until it thickens. I like to use Kerrygold butter for extra richness in the sauce.

Add the cooked chicken and drained pasta to the sauce in the skillet. Stir everything together to coat the chicken and pasta well in the creamy sauce. Taste and season with additional salt and pepper if needed.

Garnish the finished dish with torn fresh basil leaves and, if desired, a sprinkle of additional Parmesan cheese just before serving. I love adding the fresh basil at the end for a burst of color and flavor.