Pat chicken breasts completely dry with paper towels - wet meat won't brown properly. If breasts are uneven thickness, use a meat mallet to pound them to about ¾ inch throughout. Season both sides generously with salt, black pepper, and paprika.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in the pan without crowding. Sear without moving for 5-6 minutes per side until deep golden brown. Don't rush this step - proper searing creates the flavor foundation. Remove chicken and set aside.

Reduce heat to medium and add 3 tablespoons butter to the same skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant but not browned. Pour in 1 cup chicken broth to deglaze, scraping up all the browned bits from the bottom of the pan with a wooden spoon.

Stir in chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Let simmer for 2-3 minutes to reduce the liquid slightly and concentrate the flavors. The kitchen should smell amazing at this point.

Reduce heat to medium-low - this is critical. Pour in heavy cream slowly while stirring constantly. Add freshly grated parmesan cheese in small handfuls, stirring after each addition until fully melted and incorporated. Let the sauce simmer gently for 3-4 minutes until it thickens slightly and coats the back of a spoon. Never let it boil or the sauce will break.

Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the top of each piece. Cover the skillet and simmer on low for 5-7 minutes until chicken reaches an internal temperature of 165°F. Remove from heat and let rest for 3 minutes. Garnish with fresh torn basil leaves and extra parmesan before serving.