Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the bow tie pasta until al dente, then drain, reserving a little pasta water.

Season and sear the chicken

• Season the chicken pieces with Italian seasoning, paprika, salt and pepper.
• Heat the olive oil in a large sauté pan and sear the chicken until golden and cooked through, then set aside.

Build the sauce

• In the same pan, soften the shallot and garlic.
• Add the sun-dried tomatoes and cook briefly to release their flavor.
• Pour in the chicken broth and heavy cream and simmer until slightly thickened.

Combine and finish

• Stir the grated Parmesan into the sauce until melted.
• Return the chicken to the pan with the drained pasta and toss to coat, loosening with pasta water if needed.
• Serve hot, topped with extra Parmesan.