In a food processor, combine sunflower seeds, sun-dried tomatoes, oil, dry basil, grated Parmesan, and tomato paste. Pulse until well-combined but still slightly textured, about 30 seconds.

Transfer homemade red pesto to a bowl and set aside while preparing the chicken.

Season chicken fillets with sweet paprika, salt, and black pepper. Heat butter and a splash of oil in a large skillet over medium heat. Add chicken and sauté for 5 to 8 minutes on each side until golden brown and cooked through.

Remove chicken from the skillet and cover to keep warm. In the same skillet, reduce heat to low and add chopped onion and minced garlic. Sauté for 2 minutes until onion is translucent.

Deglaze the skillet with a splash of water and add halved cherry tomatoes. Cook for 2 minutes until they burst.

Stir in the tomato paste, chicken broth, salt, and pepper. Bring to a gentle simmer, then mix in the creamy red pesto and cream, stirring until combined.

Return cooked chicken to the skillet, simmer for an additional 5 minutes, then stir in fresh basil leaves.

Top with toasted sunflower seeds and red pepper flakes before serving.