Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente according to package directions. Before draining, reserve 1/2 cup of pasta water. Drain pasta and set aside.

While pasta cooks, heat olive oil in a large heavy-duty skillet over medium-high heat. Add chopped onion and saute for 2 to 3 minutes until softened and fragrant.

Add butter and minced garlic to the skillet. Saute for 30 seconds until fragrant, being careful not to burn the garlic.

Add chicken pieces and all seasonings (Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, and pepper). Saute for 3 to 5 minutes, stirring occasionally, until chicken is golden brown and cooked through.

Pour in heavy cream, reserved pasta water, grated Parmesan cheese, and chopped sun-dried tomatoes. Stir to combine.

Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

Taste the sauce and adjust salt and other seasonings as needed.

Add the drained pasta to the skillet with the creamy chicken sauce. Toss well to ensure every piece of pasta is fully coated with sauce.

Serve immediately while hot, garnished with fresh basil leaves.