Prepare the seasoned flour

• In a bowl, combine the flour, sweet paprika, garlic powder, half the onion powder, salt and black pepper.
• Whisk to combine evenly.

Coat the chicken

• Slice the chicken breasts into cutlets.
• Coat the chicken well on both sides with the flour mixture and set aside.

Fry the chicken

• Heat the butter and olive oil in a frying pan over medium heat.
• Cook the chicken completely on both sides until golden, working in batches so the pan isn't overcrowded.
• Remove from the pan and set aside.

Start the cream sauce

• Drain some of the leftover fat from the pan.
• Return the pan to low heat and toast the garlic and chilli flakes.
• Add the chicken stock, thickened cream, dried basil, oregano, thyme and remaining onion powder.

Add tomatoes and simmer

• Stir in the semi-dried tomatoes and tomato paste.
• Bring to a simmer and cook, returning the chicken to the sauce for the last 5 minutes and turning it to coat.

Cook the pasta

• Bring heavily salted water to a boil and add the penne, stirring for the first 30 seconds to a minute to avoid sticking.
• Cook until very al dente, then drain.
• Remove the chicken from the sauce and set aside.

Finish the pasta in the sauce

• Finish cooking the al dente pasta in the cream sauce until coated and tender.

Finish and serve

• Toss through the grated Parmesan, chopped parsley and fresh basil.
• Serve the chicken with the pasta.