Chicken Pasta

1. Cook the Pasta:
   Prepare 10 ounces of penne pasta according to the package directions. Once cooked, drain and set aside.

2. Prepare the Chicken:
   Cut 1½ pounds of boneless, skinless chicken into 1-inch bite-sized pieces. Season with ½ teaspoon salt and ¼ teaspoon pepper.
   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
   Transfer the cooked chicken to a plate and set aside.

3. Make the Sauce:
   In the same skillet, melt 3 tablespoons of butter. Add 2 teaspoons of minced garlic and sauté for about 30 seconds, just until fragrant.
   Sprinkle in 3 tablespoons of flour and stir to form a paste.
   Gradually whisk in 2 cups of chicken broth, 1 cup of heavy cream, and 1 cup of parmesan cheese until smooth.
   Mix in 1 cup of drained sun-dried tomatoes, 1 teaspoon of paprika, and 2 teaspoons of dried Italian seasoning. Taste and adjust with more salt and pepper if needed.
   Let the sauce simmer for a few minutes, allowing it to thicken.

4. Combine and Serve:
   Return the cooked chicken and pasta to the skillet, tossing everything together so the chicken and pasta are well coated in the sauce.
   Garnish with freshly chopped basil and extra parmesan cheese before serving.