Season the boneless, skinless chicken breasts with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Let sit for about 10 minutes.

Heat a large skillet and add a splash of olive oil. Cook chicken for 5-7 minutes until browned and cooked through. Transfer to a plate and cover to keep warm.

In a pot, bring salted water to a boil. Cook pasta until al dente, approximately 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.

In the same skillet, sauté minced garlic in olive oil until fragrant, about 30 seconds.

Add chopped sun-dried tomatoes, fresh basil, and parsley. Cook for about 1 minute.

Pour in chicken broth, scraping up any browned bits. Simmer for 2-3 minutes.

Lower the heat, stir in heavy cream, Parmesan, and Romano cheeses. Simmer for about 5 minutes.

Taste and adjust seasoning with salt and pepper.

Add cooked chicken and drained pasta to the skillet, tossing to coat. Use reserved pasta water to adjust consistency as needed.

Serve immediately, garnishing with fresh basil and additional cheese if desired.