Bring a large pot of salted water to a rolling boil. Add your favorite dried pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain and set aside.

Heat 2 tablespoons of olive oil in a heavy-duty pan over medium-high heat. Add chopped onion and sauté for 2-3 minutes until soft. Stir in garlic and 1 tablespoon of butter, cooking for an additional 30 seconds.

Add chicken pieces to the pan and season with Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, and pepper. Sauté for 3-5 minutes until browned and cooked through.

Pour in 1 cup of heavy cream and the reserved pasta water. Add Parmesan cheese and sun-dried tomatoes. Stir and let simmer for 3-4 minutes.

Toss the cooked pasta into the sauce, ensuring each piece is coated. Heat through for 1 minute, then garnish with fresh basil before serving.