Cook pasta according to package instructions. Drain and set aside.
Season chicken with salt, pepper, garlic powder, and onion powder.
Heat olive oil in a pan over medium heat. Cook chicken for 5-6 minutes per side until golden brown. Remove and set aside.
In the same pan, melt butter and sauté minced garlic for 30 seconds.
Add chicken broth, heavy cream, parmesan cheese, basil, and oregano. Stir well.
Slice the cooked chicken and add it back to the pan along with sun-dried tomatoes.
Simmer for 3-4 minutes until sauce thickens slightly.
Toss in cooked pasta and fresh basil. Mix well.
Serve hot with extra parmesan if desired.
