For the Chicken: 1 1/2 lbs boneless, skinless chicken breasts (or thighs) 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1/2 teaspoon smoked paprika Salt and pepper to taste For the Pasta: 12 oz pasta (penne, fettuccine, or spaghetti work well) Water for boiling 1 tablespoon salt (for pasta water) For the Sauce: 2 tablespoons unsalted butter 3 cloves garlic, minced 1/2 teaspoon red pepper flakes (optional, for spice) 1 cup heavy cream (or half-and-half for a lighter option) 1/2 cup chicken broth 1/2 cup grated Parmesan cheese 1/3 cup sun-dried tomatoes, chopped 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 cup fresh basil leaves, chopped (plus extra for garnish)