Cook the Pasta : Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

Prepare the Chicken : Season the chicken breasts with salt, pepper, and garlic powder on both sides. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside.

Make the Sauce : In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant. Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Add the heavy cream, Parmesan cheese, sun-dried tomatoes, oregano, and basil. Stir well and simmer for 3–4 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper to taste.

Combine : Return the chicken to the skillet, spooning the sauce over the chicken. Simmer for 2–3 minutes to warm through. Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, stir in the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.

Garnish and Serve : Serve the chicken and pasta garnished with fresh parsley or basil. Add extra Parmesan cheese, if desired.