1-Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook the chicken for 6-8 minutes until it reaches an internal temperature of 165°F (74°C).

2-Remove the chicken from the skillet and set it aside to rest.

3-In the same skillet, melt 3 tablespoons butter and sáute 2 teaspoons minced garlic until fragrant. Stir in 3 tablespoons flour to form a paste, then gradually whisk in 2 cups chicken broth, 1 cup heavy cream, and 1 cup grated parmesan cheese. Add 1 cup drained sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning, seasoning further with salt and pepper as needed.

4-Simmer the sauce until it thickens, then return the chicken and pasta to the skillet, stirring to coat evenly. Garnish with fresh basil and additional parmesan cheese before serving.