Season and sear the chicken: Pat the chicken pieces dry and season with 1/2 teaspoon of the salt and the pepper. Heat the olive oil in a large deep skillet over medium-high heat and sear the chicken for 6-8 minutes, stirring occasionally, until browned and no longer pink in the center. Transfer to a plate.

Build the base: Melt the butter in the same skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant, then sprinkle in the flour and stir constantly for 1 minute to cook off the raw flour taste.

Cook the pasta in the broth: Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the penne, paprika, Italian seasoning, and remaining 1/2 teaspoon salt. Bring to a simmer, cover, and cook for 12-15 minutes, stirring every few minutes, until the pasta is tender.

Stir in the cream and parmesan: Reduce the heat to low and stir in the heavy cream and parmesan until the sauce is smooth.

Add the tomatoes and chicken back: Stir in the sun-dried tomatoes and the seared chicken along with any juices left on the plate.

Simmer to finish: Simmer for 3-5 minutes, until the chicken is heated through and reaches 165°F on a meat thermometer and the sauce has thickened enough to coat the back of a spoon.

Garnish and serve: Sprinkle with red pepper flakes if using and fresh basil, then serve right out of the skillet.