Cook the Chicken:

Season the Chicken: Pat the chicken dry and season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.

Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and set aside.

Cook the Pasta:

Boil Pasta: Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.

Make the Sauce:

Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.

Deglaze and Simmer: Add the chicken broth, heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir to combine and simmer for 3-4 minutes, or until slightly thickened.

Add Tomatoes and Basil: Stir in the sun-dried tomatoes and fresh basil.

Combine:

Slice Chicken: Slice the cooked chicken into strips or bite-sized pieces. Return the chicken to the skillet with the sauce.

Add Pasta: Toss the cooked pasta into the skillet, ensuring it’s fully coated in the creamy sauce.

Serve:

Garnish and Serve: Serve hot, garnished with additional Parmesan cheese and fresh basil.