Season and Sear Chicken: Pat chicken cutlets dry with paper towels. Season both sides with garlic powder, Italian seasoning, paprika, salt, and black pepper. Heat 1.5 tablespoons olive oil in a large deep skillet over medium-high heat. Sear chicken undisturbed for 4 to 5 minutes per side until deeply golden brown and cooked to 165°F (74°C). Transfer to a plate.

Sauté Garlic & Sun-Dried Tomatoes: Reduce heat to medium. Add butter and remaining olive oil to the pan. Sauté minced garlic, sun-dried tomatoes, and chili flakes for 90 seconds until fragrant and deeply aromatic.

Simmer the Velvety Cream Sauce: Pour chicken broth into the skillet, deglazing the pan by scraping up all caramelized fond with a wooden spoon. Stir in heavy cream and bring to a gentle simmer. Reduce heat to low, whisk in grated parmesan cheese and lemon juice, and stir continuously for 2 minutes until rich, glossy, and velvety smooth.

Toss Pasta & Assemble: Add cooked al dente rigatoni to the skillet, tossing until thoroughly coated in the luscious sauce. Nestle chicken cutlets back into the pan, spooning warm sauce over each piece. Simmer for 2 minutes to meld flavors, garnish with fresh basil ribbons and shaved parmesan, and serve immediately!