Season 1 pound of boneless, skinless chicken breast with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes, or until golden brown. Remove and set aside.

In the same skillet, reduce heat to medium, add 3 tablespoons of unsalted butter. Melt and add 4 cloves of minced garlic, sauté for 30 seconds. Whisk in 2 tablespoons of all-purpose flour for 1-2 minutes to create a roux.

Gradually pour in 2 cups of low-sodium chicken broth while whisking to prevent lumps. Add 1 cup of heavy cream and continue whisking until thickened, about 3-5 minutes. Stir in ½ cup of parmesan cheese until melted.

Add ½ cup of drained and chopped sun-dried tomatoes, 1 teaspoon of smoked paprika, and 1 teaspoon of dried Italian seasoning. Simmer on low heat for 3-4 minutes, stirring occasionally.

Return the seared chicken to the skillet and let it simmer in the sauce for another 5 minutes. Cook ½ pound of penne pasta according to package instructions until al dente. Drain and toss in the creamy sauce.

Garnish with freshly chopped basil and serve immediately, enjoying the rich, creamy goodness.