Bring a large pot of salted water to a boil.

Cook pasta according to package instructions until al dente.

Reserve ½ cup of pasta water, then drain.

Pat chicken dry and season both sides with salt, pepper, paprika, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat.

Add chicken and cook for 4–5 minutes per side, until golden and cooked through.

Remove from pan and set aside. Don’t wipe the pan—those browned bits are flavor.

Lower heat to medium. Add butter to the same pan.

Once melted, add garlic and cook for 30 seconds, just until fragrant.

Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Then add:

Heavy cream

Sun-dried tomatoes

Oregano

Chili flakes

Let it simmer gently for 3–4 minutes.

Lower the heat and slowly stir in parmesan cheese.

The sauce should thicken and turn silky. Taste and adjust salt if needed.

Slice the chicken and return it to the pan.

Add cooked pasta and toss everything together. If the sauce feels too thick, add a splash of reserved pasta water until it’s just right.

Sprinkle with fresh herbs and extra parmesan.

Serve immediately—this dish waits for no one.