Start by seasoning the chicken breasts with salt, garlic powder, paprika, and black pepper. Pound to even thickness or slice into cutlets for quicker cooking.
In a shallow dish, place the flour. Dredge each piece of chicken in the flour, shaking off any excess for a delectable crust.
In a large skillet, heat the vegetable oil over medium-high heat. Cook chicken in batches for about 4-5 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and stir for about 30 seconds until fragrant. Pour in chicken broth, scraping the skillet to release browned bits.
Add heavy whipping cream, sun-dried tomatoes, oregano, thyme, and red pepper flakes (if using) to the skillet. Simmer for about 3-5 minutes until slightly thickened.
Stir in shredded Parmesan cheese until melted into the sauce. Taste and adjust seasoning if needed.
While the sauce simmers, cook the rotini pasta according to package instructions. Drain and set aside.
Return cooked chicken to the skillet, coating in the creamy sauce. Add cooked rotini pasta, tossing everything together until well combined.
Plate the Marry Me Chicken Pasta and garnish with chopped fresh parsley and additional shredded Parmesan cheese. Serve immediately!
