Prepare the Chicken:
Season both sides of the chicken breasts with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes on each side until golden brown. The chicken doesn’t need to be fully cooked yet. Remove from the skillet and set aside.

Make the Creamy Sauce:
In the same skillet, add a little more olive oil if needed. Sauté minced garlic and red pepper flakes until fragrant (about 1 minute).
Deglaze the pan with chicken broth or white wine, scraping the bottom to release flavorful bits. Let simmer for 2-3 minutes.
Stir in the heavy cream, Parmesan cheese, Italian seasoning, sun-dried tomatoes, salt, and pepper. Simmer over low heat for 5 minutes until the sauce thickens slightly.

Combine Chicken and Sauce:
Return the seared chicken to the skillet, spooning some sauce over the top. Cover and cook on low heat for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Cook the Pasta:
While the chicken simmers, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain.

Assemble the Dish:
Slice the cooked chicken and set aside.
Add the cooked pasta to the skillet with the creamy sauce. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce for a silky texture.
Top with sliced chicken and garnish with fresh basil, parsley, and extra Parmesan cheese.

Serve and Enjoy:
Serve warm with garlic bread and a fresh green salad for a complete meal.