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In a medium bowl add bite-sized pieces of chicken and coat evenly with Italian seasoning, salt and garlic powder.
Heat a large skillet on medium-high heat and add vegetable oil. Cook the chicken fully through, flipping to ensure both sides are golden brown. Set aside to rest, then chop into smaller pieces or strips.
Meanwhile, start cooking your pasta in a large pot of salted water to al dente. Reserve at least ½ cup of pasta water to use to thin the sauce later (if desired).
Add butter and onion to the large skillet and cook for about 5 minutes and reduce to medium heat, scraping down any brown bits. Then cook the garlic for 1 minute before adding in the sun-dried tomatoes, tomato paste, 1 tablespoon or so of the sundried tomato oil and cook for 2-3 minutes.
Pour in chicken stock and cream and bring to a low boil. Add parmesan cheese and incorporate.
Add the cooked pasta into the pan and mix well, then place the chicken in and combine.
Serve warm and garnish with fresh basil, parmesan cheese and red pepper flakes if desired.