Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.

Make the Dressing: In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.

Cook the pasta according to package instructions. Drain the pasta and set aside while you prepare the chicken and sauce.

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

In a large skillet, heat the olive oil over medium-high heat. Sear the chicken on both sides and cook until the chicken is no longer pink and cooked through; to an internal temperature of 160°F (71°C).

Transfer the cooked chicken to a plate, and wait a few minutes before slicing thin against the grain.

Return to the same skillet, then add the butter. Once it is melted, sauté the garlic for 30 seconds until it's fragrant. Add in the flour and stir to make a paste.

Whisk in the chicken broth, heavy cream, and parmesan cheese.

Stir in the drained sun-dried tomatoes. Season with more salt and pepper if needed.

Simmer the sauce for a few minutes for it to thicken.

Portion the pasta and top with chicken. Spoon sauce over top. Garnish with basil and additional parmesan cheese.

Toss the lettuce, croutons, and dressing together in a bowl.

Serve pasta with Caesar salad and apple juice.