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Cover the chicken breast all over with the salt, pepper, garlic, chili powder, oregano, and red pepper flakes. Set aside.
Heat the oil over medium heat in a large, deep skillet. Add the chicken and cook for about 5-7 minutes on each side or until at an internal temperature of 165 degrees (cook time will depend on thickness of chicken). Remove from the skillet, cut into bite-sized pieces, and set aside.
In the same pan, add the diced onion and saute for about 5 minutes, stirring occasionally, until translucent. Mix in the garlic and sun-dried tomatoes and salt to taste. Saute an additional 1-2 minutes.
Add all of the pasta to the pan, mix to combine with the onion mixture, then cover with the broth, water (see recipe note), and coconut milk. If needed, add additional water to cover (if you’re using 14oz of the TJ’s brown rice penne you shouldn’t need any additional water).
Put a lid on the pan, reduce heat to medium low, and cook for 14-20 minutes, stirring a couple times as the pasta cooks. Once the pasta is al dente, remove from heat and toss with the cooked chicken and basil leaves. Serve immediately for best results.