1-First step: Cook the pasta and prep the chicken
Start by cooking the 10 ounces of penne pasta according to the package instructions. Once it is al dente, drain it and set it aside. While the pasta cooks, cut the 1 and 1/2 pounds of boneless skinless chicken into 1-inch pieces. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper so every piece has flavor from the start.
This first step keeps the recipe moving smoothly. It also gives you time to get everything ready before the sauce starts bubbling. Since this dish comes together quickly, having the pasta cooked and waiting is the best way to stay organized.

2-Second step: Sear the chicken until golden
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, stirring now and then, until it is no longer pink and the outside looks golden. The chicken should reach 165 degrees Fahrenheit in the center, which is the safest way to know it is done.
Once cooked, transfer the chicken to a plate. Leaving the browned bits in the skillet helps the sauce taste even better. Those little bits stuck to the pan are full of flavor, so do not wipe them away.

3-Third step: Build the creamy sauce
In the same skillet, melt 3 tablespoons butter over medium heat. Add 2 teaspoons minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to let the garlic brown too much, because it can turn bitter.
Next, sprinkle in 3 tablespoons flour and stir until it forms a smooth paste. This is the base that helps thicken the sauce later. Slowly whisk in 2 cups chicken broth, then add 1 cup heavy cream and 1 cup grated parmesan cheese. Stir well so the cheese melts into the sauce. The mixture will start looking creamy and smooth almost right away.
Now stir in 1 cup drained sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning. At this point, the kitchen smells amazing. If the sauce needs it, add a little more salt and pepper. Let it simmer gently until it thickens enough to coat the back of a spoon.

4-Fourth step: Bring everything together
Return the cooked chicken to the skillet and toss it in the sauce. Add the cooked penne pasta and stir until everything is well coated. Let the pasta warm through for a couple of minutes so the sauce settles into every nook and cranny.
If the sauce looks too thick, add a splash of broth or cream. If it seems too thin, let it simmer a bit longer. The goal is a glossy sauce that clings nicely to the chicken and pasta without pooling at the bottom of the pan.

5-Final step: Garnish and serve
Finish the dish with chopped fresh basil and, if you like, a little extra parmesan cheese on top. Serve it hot right away for the best texture and flavor. This recipe makes 6 servings, so it is great for family dinner, meal sharing, or a cozy date night at home.