Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining.

Season the chicken with salt, pepper, garlic powder, paprika, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5–6 minutes per side until golden brown and cooked through. Remove and let it rest.

In the same skillet, melt the butter and sauté the garlic for about 1 minute until fragrant.

Pour in the chicken broth and simmer for 2 minutes.

Stir in the heavy cream, then gradually add the Parmesan cheese until melted and smooth.

Add the sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Simmer for 3–5 minutes.

Slice the rested chicken and return it to the skillet.

Add the cooked pasta and toss until evenly coated. Add a little reserved pasta water if the sauce is too thick.

Garnish with fresh basil and parsley. Serve immediately.