Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a skillet, heat 2 tablespoons of cooking oil and 1 tablespoon of butter over medium heat until the butter melts and starts bubbling.

Add 3 cloves of minced garlic and ½ finely chopped onion, cooking for about 3-4 minutes until soft and fragrant.

Stir in 3 halves of chopped sun-dried tomatoes and 1 tablespoon of tomato paste, cooking for an additional minute.

Pour in 1 cup of heavy cream and 1 cup of chicken stock, scraping bits from the bottom. Simmer gently for about 2-3 minutes until slightly thickened.

Add ¼ cup of grated Parmesan cheese, garlic powder, onion powder, thyme, and red pepper flakes. Season with salt and pepper, simmering for another 3-4 minutes.

Add the cooked penne pasta to the skillet, stirring to coat it in the creamy sauce, and mix in the chicken.

Remove from heat and garnish with fresh basil. Serve immediately.