Cook the Pasta: Boil water in a large pot and cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Prepare the Chicken: Season the sliced chicken with salt, pepper, garlic powder, and Italian seasoning.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side until golden brown. Remove and set aside.
Make the Sauce: In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant. Add sun-dried tomatoes and stir.
Deglaze the Pan: Pour in the chicken broth, scraping up any brown bits from the bottom. Let it simmer for 2-3 minutes.
Add the Cream & Cheese: Lower the heat and stir in the heavy cream and Parmesan cheese, allowing it to melt into a smooth sauce.
Combine Everything: Return the chicken to the skillet and simmer for another 3-5 minutes until the sauce thickens. Add the cooked pasta and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time.
Garnish & Serve: Sprinkle with fresh basil or parsley and serve immediately.
