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Season chicken breasts with onion powder, garlic granules, dried oregano, smoked paprika, mild chilli powder, salt and black pepper.
Heat extra virgin olive oil and light butter in a pan.
Add chicken breasts and cook until golden brown on both sides.
Remove chicken from pan and set aside.
Add finely chopped shallots to the pan and cook until softened.
Add crushed garlic and cook for 1 minute until fragrant.
Stir in tomato puree and cook for 1 minute.
Pour in boiling chicken stock and single cream, stirring to combine.
Add sun-dried tomatoes and bring to a simmer.
Return chicken breasts to the pan.
Cook pasta according to package directions.
Add cooked pasta to the sauce.
Stir in chopped fresh basil.
Serve chicken pasta.