Cook Pasta: Bring a large pot of salted water to a rolling boil. Cook rigatoni pasta according to package directions until al dente (about 10 to 11 minutes). Reserve 1/2 cup of starchy pasta water, then drain pasta and set aside.

Dredge & Sear Chicken: Pat chicken cutlets completely dry. Season with garlic powder, oregano, smoked paprika, salt, and black pepper. Lightly dredge in flour, shaking off excess. Heat 1 tbsp olive oil and 1 tbsp butter in a deep 12-inch skillet over medium-high heat. Sear cutlets for 4 to 5 minutes per side until beautifully caramelized and cooked through (165°F / 74°C). Transfer chicken to a cutting board to rest.

Sauté Aromatics & Deglaze: In the same skillet over medium heat, add minced garlic, sliced sun-dried tomatoes, and red pepper flakes to the pan drippings. Sauté for 1 minute until fragrant. Pour in the chicken broth, scraping up all the golden browned bits (fond) stuck to the bottom of the skillet with a wooden spoon.

Simmer Velvety Cream Sauce: Reduce heat to medium-low and pour in the heavy cream. Bring to a gentle simmer for 3 minutes until slightly reduced. Stir in the freshly grated Parmesan cheese until completely melted, smooth, and velvety.

Toss & Assemble: Add the fresh baby spinach and drained rigatoni directly into the simmering sauce. Toss for 1 to 2 minutes until the spinach gently wilts and the sauce clings to every pasta ridge (add a splash of reserved pasta water if needed to loosen). Slice the chicken into strips, fan over the pasta, and garnish with fresh basil leaves, cracked black pepper, and shaved parmesan. Serve warm!