Cook the pasta according to package instructions. Reserve a half cup of the cooking water and drain the pasta, then set it aside.

In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook for about 5-7 minutes or until golden brown and fully cooked. Remove the chicken and set it aside.

In the same skillet, melt the butter over medium heat. Add the diced onion and cook until translucent. Stir in the minced garlic and sauté for one minute until fragrant.

Sprinkle the flour over the onion and garlic mixture, stirring for about 2 minutes. Gradually whisk in the chicken broth until smooth and thickened.

Mix in the sun-dried tomatoes, Italian seasoning, and paprika. Lower the heat, then incorporate the heavy cream, parmesan cheese, and fresh basil. Simmer for a few minutes to blend flavors.

Add the cooked chicken and pasta to the sauce, gently tossing to coat. If the sauce is too thick, add a splash of the reserved pasta cooking water. Serve immediately, garnishing with extra parmesan and fresh basil if desired.