Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
In a large skillet, heat olive oil over medium-high heat and cook the chicken until golden brown.
Remove the chicken from the skillet and set aside, then add chicken broth, and heavy cream, stirring to blend in flavorful bits.
Add Italian seasoning and sun-dried tomatoes to the sauce and simmer until sauce thickens.
Mix in Parmesan cheese until melted and fully incorporated.
Cook the pasta according to package instructions, then drain, reserving some pasta water.
Combine the cooked pasta and chicken into the sauce, tossing to coat evenly.
Serve immediately, garnished with fresh basil.
Notes
Leftovers are great for the next day! Store them in an airtight container and gently reheat on the stovetop with a bit of added broth to freshen up the sauce.