Start by bringing a large pot of salted water to a boil over high heat. Once boiling, add 8 oz of your chosen dried pasta and cook according to package instructions until al dente, usually around 7–10 minutes. Remember to reserve about ½ cup of the pasta water before draining for later use.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add ½ cup of finely chopped onions and sauté for 2–3 minutes until they become translucent and fragrant.

Add 3-4 cloves of minced garlic and 1 tablespoon of butter to the skillet, stirring for about 30 seconds until fragrant. Introduce 1 pound of bite-size chicken pieces along with ½ teaspoon each of Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, and pepper. Cook until the chicken is browned and fully cooked, about 3–5 minutes.

Stir in 1 cup of heavy cream, along with the reserved pasta water and ½ cup of grated parmesan cheese. Add in ½ cup of chopped sun-dried tomatoes, letting the mixture simmer for 3–4 minutes.

Once the sauce is ready, gently toss the cooked pasta into the skillet with the chicken and sauce mixture. Garnish with fresh basil leaves before serving.