Cook the 16 oz rotini according to package directions until al dente. Drain and set aside, keeping warm.

If needed, pound or slice the 2 lbs chicken breasts to an even thickness (about cutlets) so they cook evenly.

In a shallow dish, mix ½ cup all-purpose flour, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, and 1 tsp black pepper.

Dredge each chicken piece in the seasoned flour, coating both sides, and shake off any excess flour.

Heat 2 tbsp vegetable oil and 2 tbsp butter in a large skillet over medium heat until the butter is melted and the oil shimmers.

Add the dredged chicken to the skillet and cook until golden and cooked through, about 8–10 minutes total (flip once). Chicken should register 165°F at its thickest point. Transfer the chicken to a plate and keep warm.

To the same skillet, add 2 tbsp minced garlic and sauté briefly until fragrant (about 30 seconds), scraping up any browned bits from the pan.

Pour in 1 cup chicken broth and 1 cup heavy whipping cream, then add ⅓ cup chopped sun-dried tomatoes, 1 cup shredded Parmesan cheese, 1 tsp dried oregano, 1 tsp dried thyme, and red pepper flakes to taste. Stir to combine.

Increase heat to medium-high and stir frequently until the sauce is hot and bubbly. Reduce heat to a simmer and cook until the sauce thickens slightly and the cheese is melted.

Return the cooked chicken to the skillet and simmer for a few minutes to heat through and coat with sauce.

Serve the chicken and sauce over the cooked rotini. Top with ½ cup shredded Parmesan cheese and the chopped fresh parsley.