Season sliced chicken with salt, pepper, garlic powder, and red pepper flakes.
Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and fully cooked. Remove and set aside.
In the same skillet, add garlic and cook for 1 minute until fragrant.
Pour in chicken broth and heavy cream. Bring to a simmer.
Stir in Parmesan cheese, sun-dried tomatoes, thyme, and oregano. Simmer for 5 minutes until the sauce thickens.
Add the cooked pasta and chicken back to the skillet. Stir to coat everything in the creamy sauce.
Serve hot, garnished with fresh basil.