Season chicken with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium heat.
Cook chicken 4–5 minutes per side until golden and cooked through.
Remove chicken and set aside.
In the same skillet, sauté minced garlic until fragrant.
Pour in chicken broth and heavy cream, stirring well.
Add parmesan cheese, chili flakes, and Italian seasoning.
Simmer sauce until slightly thickened.
Stir in chopped sun-dried tomatoes.
Meanwhile cook pasta according to package instructions and reserve ½ cup pasta water.
Slice cooked chicken into strips.
Add pasta to the sauce along with reserved pasta water if needed.
Return sliced chicken to the skillet and coat well in sauce.
Simmer everything together for 2–3 minutes.
Garnish with fresh basil and extra parmesan before serving
