Bring a large pot of salted water to a boil over high heat. Once boiling, add 8 oz of dried pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water before draining the rest. Set aside.

In a large skillet over medium heat, pour in 1 tablespoon of olive oil. Add ½ cup of finely chopped onion and sauté for 2-3 minutes until softened and translucent. Add 3-4 cloves of minced garlic and 1 tablespoon of butter, stirring for an additional 30 seconds until fragrant.

Increase heat to medium-high and introduce 1 pound of chicken pieces to the skillet. Sprinkle in your seasoning blend of ½ teaspoon each of Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, and pepper. Sauté for 3-5 minutes until chicken is browned and cooked through.

Reduce heat to medium and stir in 1 cup of heavy cream. Gradually add in the reserved pasta water and ½ cup of grated Parmesan cheese while mixing well. Toss in ½ cup of chopped sun-dried tomatoes and let the sauce simmer for 3-4 minutes, adjusting seasoning if necessary.

Add the drained pasta to the sauce in the skillet and gently toss to ensure the pasta is evenly coated. Let it rest for a minute before serving.

Garnish with fresh basil leaves and serve warm. Enjoy!