Prep Chicken: Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. Coat in paprika, garlic powder, salt & pepper.
Cook Chicken: Add 1 tbsp oil to a large deep pan over medium-high heat and add chicken. Fry for a few mins each side until lightly charred on the outside and just about cooked through the centre. Remove and rest to one side, then slice into thin strips when needed (save any resting juices to add to the sauce).
Pasta: Pop your pasta in well-salted boiling water and cook until al dente. Retain a cup of starchy pasta water just before draining.
Sauce: Lower pan heat to medium, add onions to the pan and fry until soft and golden (adding a dash more oil if you need to). Add garlic and fry for another minute or so. Pour in stock and cream, then add sun dried tomatoes and a pinch of chilli flakes. Stir then simmer for 5-10mins, or until the sauce thickens.
Combine: Stir basil and parmesan into the sauce, then season to taste (sauce should be fairly thick at this point). Stir in drained pasta then stir in sliced chicken alongside any resting juices. Use a splash of starchy pasta water to thin out the sauce if needed (discard if not). On the contrary, if you go overboard with the pasta water, just continue gently simmering until the sauce re-thickens.
Serve: Plate up individual portions with extra parmesan and any leftover basil if desired. Enjoy!