1. Prepare the Chicken:

• Pat chicken dry and season both sides with garlic powder, Italian seasoning, paprika, salt, and pepper.

• In a large skillet over medium heat, heat olive oil. Sear chicken for 4–5 minutes per side until golden brown and cooked through (internal temp should reach 165°F). Transfer to a plate and cover to keep warm.

2. Cook the Pasta:

• While the chicken cooks, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.

3. Make the Sauce:

• In the same skillet used for chicken, add a little more oil if needed and sauté garlic for 30 seconds until fragrant.

• Stir in chicken broth, scraping up any browned bits.

• Add heavy cream, Parmesan, sun-dried tomatoes, and red pepper flakes. Bring to a simmer.

• Let the sauce simmer for 4–5 minutes, stirring occasionally, until slightly thickened. Stir in butter (if using) for a silkier finish.

• Season with salt and pepper to taste.

4. Combine Pasta & Chicken:

• Slice the cooked chicken into strips or keep whole for presentation.

• Toss drained pasta into the sauce, adding reserved pasta water a little at a time until desired consistency is reached.

• Add chicken back into the skillet and spoon sauce over the top.

5. Serve:

• Garnish with fresh basil or parsley and extra Parmesan if desired.

• Serve hot and enjoy!