Make the Fiery Canteloupe Agua Fresca: In a saucepan, combine sugar and a ¼ of the water. Add habanero pieces and bring to a boil. Let it bubble for 1 minute, then remove from heat. Cover and set aside until cooled to lukewarm or refrigerate this syrup until ready to use. Pour the syrup through a fine mesh sieve to remove pepper pieces. Place chunks of cantaloupe in a blender along with remaining water and lime juice. Blend until smooth. If a smoother texture is desired, strain the mixture through a fine mesh sieve lined with cheesecloth. Stir in the cooled sugar syrup to taste. Refrigerate until ready to serve.

Make the Pasta: Cook the pasta according to package instructions. Drain and set aside.

Prepare the Chicken: Season the chicken with paprika, Italian seasoning, salt, and pepper on both sides.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until cooked through and the internal temperature reaches 160°F (71°C). Transfer the cooked chicken to a plate and let it rest for a few minutes before slicing thinly against the grain.

Make the Sauce: In the same skillet, add butter and melt over medium heat. Sauté the garlic for 30 seconds until fragrant.

Stir in the flour to make a paste, then whisk in chicken broth, heavy cream, and parmesan cheese. Stir in the sun-dried tomatoes and season with salt and pepper. Simmer the sauce for a few minutes until it thickens.

Make the Peas: Melt butter in a non-stick pan over medium heat. Add the peas and season with salt and pepper. Cook, stirring frequently, for 3-5 minutes until peas are tender and heated through.

Assemble the Dish: Add the cooked pasta to the sauce and stir well to coat. Top with sliced chicken and spoon more sauce over the top. Garnish with fresh basil leaves and additional parmesan cheese.

Serve with sautéed peas, melon, and fiery cantaloupe agua fresca. Enjoy!