Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions.
While the pasta cooks, cut the chicken breasts into bite-size strips and season evenly with the garlic powder, salt, and black pepper.
Heat the olive oil and butter in a large skillet over medium-high heat until shimmering and the butter is melted.
Add the seasoned chicken to the hot skillet and cook undisturbed for 3 minutes to sear, then stir or flip and cook for an additional 2 minutes, until cooked through.
Stir in the Italian seasoning, chicken broth, and sun-dried tomatoes and simmer for about 3 minutes, until the liquid is reduced by roughly half.
Reserve 1/4 cup of the hot pasta cooking water, then drain the pasta. Add the reserved pasta water to the skillet, then add the drained pasta, Parmesan, and basil.
Toss everything together in the skillet until the cheese melts and the pasta is evenly coated; adjust seasoning with salt and pepper if needed.
Serve immediately.
