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

Season the chicken breast with paprika, Italian seasoning, salt, and pepper.

In a large skillet, heat olive oil over medium-high heat. Cook chicken until golden and cooked through. (Internal temperature should reach 165°F (74°C).) Let it rest for five minutes. Remove from skillet, slice, and set aside.

In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant.

Stir in flour and cook until lightly browned.

Gradually whisk in chicken broth, heavy cream, and Parmesan cheese until smooth.

Add sun-dried tomatoes and simmer until the sauce thickens. Season to taste.

Arrange pasta on plates, top with sliced chicken, and spoon sauce generously over top. Garnish with extra Parmesan if desired.

Make the dressing: In a bowl, whisk together all of the dressing ingredients. Store in the refrigerator until ready to use.

Make the salad: Portion the salad ingredients in a bowl. Drizzle with dressing.

Spritzer: Mix the juices and sparkling water together, and serve with ice if desired.

Serve the pasta with the Greek salad and pineapple orange spritzer.