Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Before draining, save about 1/2 cup of pasta water. Drain and set aside.

Cut chicken into 1-inch bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 6 to 8 minutes until golden and cooked through (internal temperature 165 F). Work in batches if needed. Transfer to a plate and set aside.

In the same skillet over medium heat, melt the butter. Add minced garlic and saute for about 30 seconds until fragrant. Stir in the flour and cook for 1 minute to form a smooth paste.

Gradually whisk in the chicken broth until smooth. Pour in the heavy cream and stir to combine. Reduce heat to low before adding the grated Parmesan, stirring until fully melted. Add the drained sun-dried tomatoes, paprika, and Italian seasoning. Simmer gently for 3 to 5 minutes until thickened. Add a splash of reserved pasta water if the sauce becomes too thick.

Add the cooked chicken and drained pasta to the skillet. Toss everything together until evenly coated in the sauce. Taste and adjust salt and pepper as needed.

Garnish with torn fresh basil and extra Parmesan if desired. Serve immediately.