Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain the rest and set aside.

In a heavy-duty pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until translucent and slightly golden.

Stir in 3 minced garlic cloves and 2 tablespoons of butter. Cook for about 30 seconds until fragrant. Then add the chicken pieces, seasoned with Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Sauté until the chicken is browned and cooked through, about 3-5 minutes.

Reduce heat to medium-low and pour in 1 cup of heavy cream and the reserved pasta water. Add ½ cup of grated Parmesan cheese and ½ cup of chopped sun-dried tomatoes. Stir together and let simmer for 3-4 minutes.

Add the drained pasta to the pan and toss gently with the creamy sauce until well combined. Add a splash more pasta water if needed.

Remove from heat and garnish with fresh basil leaves. Serve immediately.