Begin by bringing a large pot of salted water to a boil over high heat. Add in your choice of dried pasta, cooking until al dente, usually about 8-10 minutes. Reserve ½ cup of the pasta water, then drain the rest and set the pasta aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil shimmers, add ½ cup of finely chopped onion, sautéing until softened and translucent, about 2-3 minutes.

Stir in 3-4 cloves of minced garlic and 1 tablespoon of butter, cooking for 30 seconds until fragrant. Add 1 pound of bite-sized chicken pieces, seasoning them with ½ teaspoon each of Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, and pepper. Sauté the chicken for about 3-5 minutes, until it turns golden brown.

Reduce the heat to medium and pour in 1 cup of heavy cream along with the reserved pasta water. Stir in ½ cup of grated parmesan cheese and ½ cup of chopped sun-dried tomatoes. Allow to simmer for about 3-4 minutes, stirring occasionally until the sauce thickens slightly.

Add the warm, drained pasta to the skillet, tossing it gently to coat with the creamy sauce. Serve immediately, garnished with fresh basil leaves.