Season the Chicken: Pat chicken cutlets dry thoroughly with paper towels. Season both sides evenly with Italian seasoning, paprika, 1/2 teaspoon salt, and black pepper.

Sear Until Golden: Heat 2 tablespoons oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken cutlets in a single layer and sear undisturbed for 4 to 5 minutes per side until deeply golden brown and cooked to an internal temperature of 165°F (74°C). Transfer chicken to a clean plate and loosely tent with foil.

Sauté Aromatics: Lower skillet heat to medium. Add minced garlic and julienned sun-dried tomatoes to the remaining skillet oils. Sauté for 60 seconds until fragrant and garlic turns lightly golden, taking care not to scorch it.

Simmer the Pasta in Broth & Cream: Pour in chicken broth and heavy cream, scraping up any browned caramelized bits (fond) from the bottom of the skillet. Add dry penne pasta and remaining 1/2 teaspoon salt. Stir well to submerge penne. Bring to a vigorous simmer, then lower heat to medium-low, cover with a tight-fitting lid, and cook for 10 to 12 minutes, stirring every few minutes, until pasta is al dente and sauce has reduced and thickened.

Wilt Spinach & Melt Parmesan: Uncover skillet and reduce heat to low. Stir in fresh baby spinach and grated parmesan cheese. Gently fold for 1 to 2 minutes until spinach is fully wilted into the glossy cream sauce and cheese is completely melted.

Slice & Serve: Slice the rested golden chicken breasts into neat strips. Arrange sliced chicken over the creamy penne, spooning silky garlic sauce over the top. Garnish with fresh basil ribbons and extra shaved parmesan. Serve immediately while hot!