Bring a large pot of salted water to a rolling boil. Cook penne pasta until al dente according to package instructions (about 9-10 minutes). Scoop out 1/4 cup of starchy pasta water, drain, and set aside.

Pat chicken cutlets dry with paper towels. Season both sides evenly with Italian seasoning, smoked paprika, kosher salt, and cracked black pepper.

Heat olive oil in a wide, deep 12-inch skillet over medium-high heat. Add chicken cutlets and sear undisturbed for 4 to 5 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and tent loosely with foil to rest.

Reduce skillet heat to medium. Melt unsalted butter in the flavorful pan drippings, then toss in minced garlic and sliced sun-dried tomatoes. Sauté for 60 seconds until delightfully fragrant.

Pour in the chicken bone broth to deglaze the skillet completely, scraping up all golden browned bits from the bottom. Whisk in the heavy whipping cream and bring to a gentle simmer for 3 minutes until slightly reduced and velvety.

Turn heat to low. Gradually whisk in the freshly grated Parmigiano-Reggiano until melted silky-smooth into the sauce. Add fresh baby spinach and stir gently for 1 to 2 minutes until just wilted.

Toss the drained penne directly into the skillet with the sauce. If sauce is too thick, splash in 1 to 2 tablespoons of reserved starchy pasta water until glossy and cohesive.

Slice the rested chicken breasts against the grain into thick ribbons and arrange over the penne. Garnish with additional freshly grated parmesan, cracked black pepper, and fresh torn basil leaves. Serve immediately with warm crusty garlic bread.