In a large bowl, toss chicken cubes with Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper.
Heat the reserved 3 tablespoons of sun-dried tomato oil in a large skillet over medium-high heat.
Add the chicken and sear until golden and cooked through. Remove and set aside.
In the same skillet, add butter, shallots, and garlic, sautéing until fragrant.
Stir in the sun-dried tomatoes and pasta, followed by the vegetable broth.
Bring to a simmer and cook until the pasta is al dente and the liquid has reduced.
Stir in the heavy cream, parmesan, Dijon mustard, and lemon juice.
Add the cooked chicken back into the skillet, tossing until heated through and the sauce is thickened.
Serve warm with extra parmesan on top.