Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Cook the Chicken : Season chicken cutlets with garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden brown and fully cooked through. Remove chicken from the skillet and set aside. Slice into strips when slightly cooled.

Step 3: Make the Creamy Pesto Sauce : In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add sliced sun-dried tomatoes and cook for 1 minute. Pour in chicken broth and heavy cream. Stir well and let it simmer for 2–3 minutes until slightly thickened. Reduce the heat and stir in basil pesto and grated Parmesan cheese. Simmer until creamy and smooth. If the sauce becomes too thick, add a splash of reserved pasta water.

Step 4: Combine Everything : Add the cooked pasta and sliced chicken to the skillet. Toss well to coat everything evenly in the sauce. Taste and adjust seasoning with salt and pepper. Simmer for 1–2 minutes until heated through.

Step 5: Garnish and Serve : Remove from heat and garnish with fresh basil leaves and extra Parmesan. Serve hot and enjoy every creamy, flavorful bite!