1. Slice chicken breasts in half horizontally to create thinner cutlets. Pat dry and season with Italian seasoning, garlic powder, paprika, salt, and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Set aside.

3. In the same skillet, lower the heat and sauté garlic for 30 seconds. Add sun-dried tomatoes and cook for 1–2 minutes.

4. Deglaze pan with chicken broth, scraping up browned bits. Simmer 2–3 minutes.

5. Reduce heat and add heavy cream, then Parmesan and red pepper flakes. Stir until smooth and creamy.

6. Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.

7. Add pasta to the skillet and toss to coat. Use reserved water to thin sauce if needed. Add butter for extra richness if desired.

8. Slice chicken and return to pan, nestling over or mixing into pasta. Heat together for 2–3 minutes.

9. Garnish with fresh parsley or basil, and serve hot with extra Parmesan and black pepper.