1. Begin by dicing the chicken breasts into bite size pieces. Add the flour to a large resealable bag, followed by the chicken. Seal up the bag and give everything a good shake!
2. In a large frying pan on the stove, heat 1 tablespoon of oil up over medium heat. Once warmed (about a minute), add the chicken in a single layer and cook until browned on both sides, about 10 minutes, 5 minutes per side. Remove the chicken to a plate while you prepare the sauce.
3. Before preparing the sauce, bring a large pot of salted water to a boil on the stove over high heat. Once bubbling, salt the water generously and add the pasta, reducing the heat to low and stirring every minute to ensure the pasta doesn’t stick.
4. While the pasta is cooking, heat the frying pan up on the stove on medium heat, adding the unsalted butter. Once the butter is melted, add the minced garlic and cook for a couple of minutes, stirring with a wooden spatula. Add in the dried oregano, paprika and chopped sun-dried tomatoes. Stir together for a minute before slowly pouring in the chicken stock and cream, whisking continuously. Add in the parmesan cheese and whisk until the cheese is melted.
5. Once the pasta is done cooking, drain the water out and then add the pasta to the finished sauce, followed by the cooked chicken. Stir everything together until the sauce completely covers the pasta and chicken. Top with bits of fresh basil and shredded Parmesan. Serve!

Leftovers can be stored in the fridge, in an airtight container, for 3-4 days.