Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Add pasta and cook according to package instructions until al dente.
• Reserve ½ cup of pasta water before draining.

Prepare the Chicken:

• Season the chicken pieces with Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, and black pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Add the seasoned chicken to the skillet and cook until browned and fully cooked, about 5-7 minutes.
• Remove the chicken from the skillet and set aside.

Make the Sauce:

• In the same skillet, add butter and melt over medium heat.
• Add the chopped onion and sauté until translucent, about 2-3 minutes.
• Add minced garlic and cook for an additional 30 seconds until fragrant.
• Stir in the sun-dried tomatoes and cook for another minute.
• Pour in the heavy cream and bring to a gentle simmer.
• Add the grated Parmesan cheese and stir until the sauce thickens slightly.

Combine Everything:

• Return the cooked chicken to the skillet, stirring to coat with the sauce.
• Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
• Garnish with fresh basil leaves and additional Parmesan cheese if desired.

Serve and Enjoy:

• Serve immediately and enjoy!