Cook Pasta: Boil salted water and cook pasta until al dente. Reserve ½ cup pasta water and drain the rest.

Sear Chicken: Season chicken with salt, pepper, and paprika. In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and fully cooked. Remove and set aside.

Make Sauce: In the same pan, sauté garlic for 30 seconds. Add Italian seasoning and red pepper flakes. Stir in sun-dried tomatoes.

Creamy Base: Pour in chicken broth and heavy cream. Stir in cream cheese and parmesan until melted and smooth.

Combine: Return chicken to the sauce. Let it simmer for 2–3 minutes. Add cooked pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed.

Finish & Serve: Garnish with chopped basil or parsley and more parmesan if desired.