Step 1: Season and Sear the Chicken

1. Slice the chicken breasts in half lengthwise to create thin cutlets.

2. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.

3. Heat olive oil in a large skillet over medium-high heat.

4. Add chicken and sear for 4-5 minutes per side until golden brown and cooked through.

5. Remove chicken from skillet and set aside. Let it rest, then slice or leave whole for serving.

Step 2: Boil the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook the pasta according to package directions until al dente.

3. Drain and set aside, reserving about ½ cup of pasta water.

Step 3: Make the Creamy Sauce

1. In the same skillet used for the chicken, lower heat to medium.

2. Add garlic and cook for about 30 seconds until fragrant.

3. Stir in Italian seasoning, red pepper flakes, and chopped sun-dried tomatoes.

4. Pour in chicken broth and simmer for 2-3 minutes, scraping up any browned bits.

5. Reduce heat to low and stir in heavy cream. Let it gently simmer for 3-4 minutes.

6. Add Parmesan cheese and stir until melted and the sauce is smooth.

7. Season with salt and pepper to taste.

Step 4: Combine Pasta and Sauce

1. Add the cooked pasta to the sauce and toss to coat.

2. If the sauce is too thick, add a splash of reserved pasta water.

3. Slice the cooked chicken and nestle it into the pasta.

4. Spoon some of the sauce over the chicken pieces.

5. Let everything simmer together for 2-3 minutes so flavors meld.

Step 5: Garnish and Serve

1. Sprinkle chopped basil and extra Parmesan cheese over the top.

2. Add a few cracks of freshly ground black pepper.

3. Serve hot with crusty bread or a fresh salad on the side.