1. Pat chicken dry, season with paprika, garlic powder, onion powder, oregano, salt, and black pepper.

2. Heat olive oil in a skillet and sear chicken for 5–6 minutes per side until golden and cooked through. Remove and slice.

3. Bring a pot of salted water to a boil, cook penne until al dente, then drain and reserve 1/2 cup of pasta water.

4. In the same skillet, sauté minced garlic and chopped sun-dried tomatoes until fragrant.

5. Deglaze pan with chicken broth, then stir in heavy cream and bring to a gentle simmer.

6. Add Parmesan cheese and crushed red pepper flakes; simmer until the sauce thickens slightly.

7. Toss in cooked pasta, mix until coated. Add reserved pasta water if needed.

8. Return sliced chicken to skillet, nestle into the pasta, and top with chopped parsley. Serve hot.