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Slice chicken breasts in half and season with salt, pepper, garlic powder, and onion powder.
Cook chicken in avocado oil over medium high heat until cooked all the way through (about 3-4 min each side). Set aside and chop into bite size pieces.
Boil water and cook pasta according to package directions until al dente. Strain and set aside.
In the same pot used for chicken, heat sun dried tomato oil over medium heat.
Add onions and sauté for about a minute, then add white wine to deglaze the pan.
Add celery, carrots, and parsnip. Sauté for about 5 minutes until they start to soften.
Create a space in the pan, add butter and garlic directly into the butter. Cook for another minute, stirring to prevent burning.
Add tomato paste and stir in. Let cook for a few minutes until the tomato paste turns a slightly darker color.
Stir in sun dried tomatoes and chicken bouillon.
Add water and seasonings (salt, pepper, Italian seasoning, dried parsley, dried basil, dried oregano, red pepper flakes).
Bring to a boil, reduce to a simmer, cover, and let cook for about 10 minutes.
Add heavy cream, cooked pasta, cooked chicken, fresh parsley, fresh basil, and parmesan cheese.