1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta until al dente, according to package instructions.
3. Reserve ½ cup of pasta water, then drain and set aside.

2. Season & Cook the Chicken

1. Pat chicken dry and season with salt, pepper, paprika, and garlic powder.
2. Heat olive oil in a large skillet over medium heat.
3. Cook chicken for 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F/75°C).
4. Remove from the pan and set aside.

3. Make the Creamy Sauce

1. In the same skillet, add a bit more olive oil if needed.
2. Sauté garlic and red pepper flakes for 30 seconds until fragrant.
3. Pour in chicken broth, scraping the pan to deglaze.
4. Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, salt, black pepper, and onion powder.
5. Simmer for 3-4 minutes until the sauce thickens.

4. Combine & Serve

1. Slice the cooked chicken and return it to the pan.
2. Add cooked pasta, tossing to coat in the sauce.
3. If needed, add reserved pasta water to adjust consistency.
4. Garnish with fresh basil or parsley, and serve immediately!