1. Slice the chicken breasts in half lengthwise to create 4 thinner cutlets, then season both sides with salt, black pepper, garlic powder, and paprika.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add the chicken and sear for 4 to 5 minutes per side until golden brown and nearly cooked through, then transfer to a plate.

4. Reduce the heat to medium and melt the butter in the same skillet.

5. Add the minced garlic and cook for about 30 seconds until fragrant.

6. Stir in the sun-dried tomatoes and cook for 1 minute.

7. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

8. Stir in the heavy cream, parmesan cheese, Italian seasoning, and red pepper flakes.

9. Simmer the sauce for 3 to 5 minutes until slightly thickened.

10. Return the chicken to the skillet and spoon the sauce over the top.

11. Simmer for another 4 to 6 minutes until the chicken is fully cooked and the sauce is creamy.

12. Sprinkle with fresh parsley and serve hot.