Step 1: Prepare and Season the Chicken

1. Pat dry the chicken breasts and season both sides with salt, black pepper, garlic powder, paprika, and Italian seasoning.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Step 2: Sear the Chicken

1. Add the chicken to the skillet and cook for 4-5 minutes per side, until golden brown and almost cooked through.
2. Remove the chicken from the pan and set it aside (it will finish cooking in the sauce).

Step 3: Make the Sun-Dried Tomato Cream Sauce

1. In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant.
2. Add sun-dried tomatoes and cook for another minute.
3. Pour in chicken broth and scrape up the brown bits from the bottom of the pan. Let it simmer for 2-3 minutes.
4. Stir in heavy cream, red pepper flakes, and parmesan cheese, and let the sauce simmer until it thickens (about 5 minutes).

Step 4: Cook the Pasta

1. While the sauce simmers, bring a large pot of salted water to a boil.
2. Add pasta and cook until al dente, following the package instructions.
3. Before draining, reserve ½ cup of pasta water to adjust the sauce consistency later if needed.

Step 5: Combine Everything

1. Slice the chicken into strips and return it to the skillet.
2. Add the drained pasta to the sauce, tossing everything together to coat well.
3. If the sauce is too thick, add small amounts of reserved pasta water until the desired consistency is reached.

Step 6: Garnish and Serve

1. Sprinkle with fresh basil or parsley and extra parmesan cheese.
2. Serve immediately with garlic bread or a side salad.