Heat a large saute pan with a little bit of oil over medium high heat. Season both sides of the breasts with italian seasoning, garlic and onion powder, and salt and pepper to taste. Place in hot pan.
Cook the breasts 3-4 minutes per side, or until they reach an internal temperature of 165°. Set aside and cover.
While the chicken cooks, bring a pot of water to a boil, salt it generously, and add your pasta. Cook according to package directions until they noodles are al dente. Drain and set aside
In the now empty pot, add in butter and garlic, cooking until fragrant, then add flour and cook until bubbling. Pour in milk and whisk to prevent lumps
Cook 3-5 minutes to bring the milk to a simmer and allow it to thicken enough to coat the back of a spoon.
Add in cheese and whisk to combine. If the sauce is too runny, add in more cheese. If it is too thick, thin it out with a bit of milk.
Once the sauce reaches your desired consistency, add in cooked pasta, sun dried tomatoes, and basil. Stir to combine.
Scoop the pasta into a bowl or serving dish, and top with one sliced cooked chicken breast. Serve immediately
