In a food processor, combine the sun-dried tomatoes (with their oil), fresh garlic, basil, parmesan cheese, olive oil, and a pinch of salt and black pepper. Pulse until the mixture reaches a chunky consistency—about 20–30 seconds.

In a shallow dish, mix all-purpose flour with creole seasoning, smoked paprika, and a sprinkle of salt. Cut the chicken breasts into bite-sized pieces and coat them lightly in the seasoned flour.

Bring a large pot of salted water to a boil over high heat. Add the pasta of your choice and cook according to the package instructions until al dente, typically 8–12 minutes. Drain, retaining a cup of the cooking water.

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the dredged chicken and cook for 5–7 minutes until golden brown and cooked through.

In the same skillet, add pancetta and cook for about 3–4 minutes until crispy. Remove and drain on paper towels.

Melt 2 tablespoons of butter in the skillet over medium heat, whisk in reserved flour, then add Pinot Grigio, chicken stock, and heavy cream. Bring to a low boil, allowing it to thicken for about 3–4 minutes.

Stir the sun-dried tomato pesto into the sauce until well incorporated. Add pasta, sautéed chicken, and pancetta, tossing to coat.

Plate the dish, garnishing each serving with additional parmesan and black pepper if desired. Serve warm with crusty bread.