Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your dried pasta and cook for 8-10 minutes until al dente, stirring occasionally. Reserve ½ cup of the pasta water before draining the rest. Set the pasta aside.

In a heavy-duty skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the finely chopped onion and sauté for 2-3 minutes until softened and translucent. Then, stir in minced garlic and 1 tablespoon of butter, cooking for an additional 30 seconds until fragrant.

Add bite-sized chicken pieces to the skillet, seasoning them with Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Sauté for 3-5 minutes until browned and cooked through.

Reduce the heat to medium and pour in 1 cup of heavy cream, along with the reserved pasta water, grated Parmesan cheese, and chopped sun-dried tomatoes. Stir to combine and bring to a gentle simmer for 3-4 minutes.

Once the sauce is ready, add the cooked pasta to the skillet. Gently toss everything together, ensuring the pasta is well-coated. Garnish with fresh basil before serving.