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Cook the pasta in salted boiling water until al dente. Reserve a little pasta water, then drain and set aside.
Season the chicken with garlic powder, paprika, Italian seasoning, salt, and black pepper. Heat a pan over medium heat and cook the chicken until golden brown and fully cooked. Remove from the pan and set aside.
In the same pan, melt the butter. Add the chopped onion and sauté until softened. Stir in the minced garlic and cook until fragrant.
Add the sun-dried tomatoes and tomato paste. Mix well and cook for about 1 minute to deepen the flavor.
Pour in the heavy cream and stir until smooth. Add the parmesan cheese and mix until melted and creamy. Season with salt and black pepper to taste.
Add the cooked pasta to the sauce and toss until evenly coated. If needed, add a splash of reserved pasta water to loosen the sauce.
Top with the cooked chicken and garnish with fresh parsley and extra parmesan cheese.
Serve warm and enjoy!