Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.

Sear the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken strips with garlic powder, Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken and set aside.

Sauté the Sun-Dried Tomatoes and Garlic:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped sun-dried tomatoes and minced garlic, sautéing for 2-3 minutes until fragrant. If using oil-packed sun-dried tomatoes, use some of the oil from the jar to enhance the flavor.

Make the Sauce:
Reduce the heat to medium. Stir in the heavy cream, chicken broth, Parmesan cheese, and red pepper flakes. Let the sauce simmer for 3-4 minutes, stirring occasionally until it thickens slightly.

Combine Everything:
Add the cooked pasta and chicken back into the skillet. Toss to coat everything evenly in the creamy sauce. If the sauce is too thick, stir in a splash of the reserved pasta water to loosen it up.

Finish and Serve:
Garnish the pasta with fresh basil and a little extra Parmesan cheese for good measure. Serve immediately while it is hot and creamy.