Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.

Season chicken with salt, pepper, and garlic powder.

In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook 5–6 minutes, stirring occasionally, until cooked through. Remove from skillet and set aside. (If using rotisserie chicken, skip this step.)

In the same skillet, add garlic, red pepper flakes, and sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.

Stir in Italian seasoning, cream, and chicken broth. Bring to a simmer, then reduce heat and cook 3–5 minutes until slightly thickened.

Stir in Parmesan cheese until melted and creamy. Taste and season with salt and pepper.

Return cooked chicken to the sauce. Add cooked pasta and toss to coat. If needed, add reserved pasta water a splash at a time to loosen the sauce.

Serve immediately, topped with more Parmesan and fresh basil.